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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Kingston


8 large baking potatoes
1 1/2 c. butter
1 1/3 c. flour
12 c. milk
1 1/2 tsp. salt
1 tsp. pepper
8 green onions, chopped
2 1/2 c. shredded cheddar cheese
24 slices bacon, cooked and crumbled
1 16 oz. tub 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; then scoop out pulp, set aside.
Melt butter in heavy saucepan or pot over low heat. Add flour; stirring until smooth; cook one minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 4 T. green onions; 1 c. bacon and 2 c. cheese. Cook until thoroughly heated; stir in sour cream.
Add extra milk if necessary for desired thickness.
Serve with remaining onion, bacon and cheese.
Makes one large pot

Number Of Servings:
Number Of Servings:
approx. 10




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