"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Potato soup Recipe

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This recipe for Baked Potato soup, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


3 to 4 med, baked potatoes w/skins
4 slices, lean bacon
1 med onion diced
1/2 c. celery, diced
1 can Campbell Chicken Broth and 1 cup water
1/2 tsp ground white pepper
1/2 tsp salt
1 tsp parsley flakes
instant mashed potato flakes
1 pt. half & half or light cream

Remove thick/tough peeling from potatoes leaving as much tender peeling as possible. Cut into 1/2 inch dice and set aside.
Cut bacon into 1/4 inch bits and saute in a large saucepan until lightly crisp. Remove bacon bits with a slotted spoon leaving the drippings. Set bacon aside. Add onion and celery to drippings and saute until tender but not browned. Add broth, water, peeper, salt and parsley flakes and bring to a simmer. Stir in diced potato and allow to simmer for about 5 to 10 minutes. Begin adding instant potato flakes to thicken, if desired, adding 1 Tbsp at a time until you have a fairly thick consistency. Allow to simmer for a few minutes to have the potato flakes absorb to their max. When the consistency that you wish is reached, slowly add the cream stirring constantly. Allow to heat through but not boil. Add reserved bacon bits, stir in and serve.




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