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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Baker to Vegas RV Support

Category:
Category:

Ingredients:  
Ingredients:  
8 Medium Red Potatoes
4 teaspoons Olive Oil
1 cup Onion, chopped
2 1/2 cup Chicken Broth
6 tablespoons Flour
4 cups of Milk
1/2 cup Sour Cream
1 teaspoon Salt
6 Slices Bacon, cut in half
1 cup Shredded Cheese
3 tablespoons Green Onions, thinly sliced

Directions:
Directions:
Pierce potatoes with a fork. Microwave 4 potatoes at a time on HIGH for 13 minutes each set until tender. Cut potatoes in half and set aside to slightly cool. While potatoes cook, heat a large saucepan over medium heat. Add olive oil to pan, swirling to coat. Add onions to pan and saute for three minutes, stirring frequently. Add broth to the pan. Combine flour and 1 cup of milk in a small bowl, stirring until smooth. Add flour mixture to pan with remaining 3 cups of milk. Bring soup to a boil, stirring frequently. Cook 1 minute, remove soup from heat; stir in sour cream, salt and pepper. Arrange bacon on a paper towel on a microwave safe plate, cover with another paper towel; microwave on high for 4 minutes until crispy. Crumble bacon. Discard potato skins and coarsely mash potatoes into soup. Top with shredded cheese, onions and bacon.

 

 

 

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