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Ultimate Baked Potato Soup Recipe

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This recipe for Ultimate Baked Potato Soup, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamie Flaga


3 lbs. all-purpose potatoes, scrubbed and pierced in several places
1 tbsp. stick butter or margarine
1 c. finely chopped onions
2 tbsp. minced garlic
1 c. or more chicken broth
3 c. milk
1 tsp. salt
tsp. pepper
A few dashes of Tabasco sauce

Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add ⅔ of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Season more as needed.
Sprinkle each serving with toppings.

Number Of Servings:
Number Of Servings:
Yields 8 (1 cup) servings or 4 main dish servings




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