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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Watson 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!

Dinah Watson


4 large baking potatoes
⅔ cup butter
⅔ cup flour or ⅓ cup corn starch
6 cups milk ( and is even better)
1 shredded cheddar cheese
8-12 bacon strips, cooked and crumbled
4 green onions, chopped
tsp. salt
tsp. pepper
1 cup sour cream
⅓ cup white wine or sherry

Wash and bake potatoes. Pierce and bake potatoes at 400 for 1 hour or until tender. Let stand until cooled.
Once cooled, cut the potatoes lengthwise into halves. Scoop out the centers and discard the skins.

Melt butter over low heat. Add flour or corn starch to melted butter. Cook 1 minute or until thickened, stirring constantly.
Add milk slowly, stirring constantly over medium heat until mixture comes to a ball.

Add potatoes, 1 cup of the cheese, cup of crumbled bacon, 2 tablespoons of the green onion, salt and pepper, mix well.

Stir in sour cream and wine.

Heat to serving temperature.

Ladle into bowls and top with remaining cheese, green onions, and crumbled bacon.

Yields 10 servings




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