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Baked Potato Soup Recipe

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

Karen Scarborough


2 large baked potatoes (one chopped roughly / one sorta : ) smooshed)
1 small onion chopped finely
1 stalk celery chopped finely
2 green onion thinly sliced
16 oz chicken stock
Quart Half & Half
2 tsp salt
1 tsp pepper
˝ tsp garlic powder
3 tblsp flour

Grated Cheddar Cheese
Additional Green onions, sliced

Sauté onions, celery, green onions in some butter until soft. Add 3 tblsp flour and stir constantly for a couple of minutes till lightly browned. Add a little bit of the stock and whisk to remove lumps. Add the salt, pepper and garlic powder, Half & Half, and remaining stock. Stir to blend. Add the (sorta) mashed potatoes to the soup and simmer about 10 minutes until soup begins to thicken a little. Add the remaining diced potato chunks and simmer for about 30 minutes.

Serve with grated cheese, bacon and green onions




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