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This recipe for BAKED POTATO SOUP, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, July 27, 2009


4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped and divided
12 slices bacon, crumbled and divided
1 1/4 cups shredded Cheddar cheese, divided
1 8-oz. carton sour cream

Wash potatoes and prick several times with a fork; bake at 400 for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins.

Melt butter in a heavy sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated, and stir in sour cream. Add extra milk if necessary for desired consistency. Ladle soup into bowls; top with remaining green onion, bacon and cheese.




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