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Loaded Potato Soup Recipe

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

Connie Fraley


1 gallon water
2 lbs. potatoes peeled and cut into chunks
1 tbs. chicken stock base
1 tbs. salt
1 tbs. white pepper
1 tbs. black pepper
1 11 oz. cans condensed cheddar soup
block of Largest block Velveeta Cheese
1 lb. butter
cup flour
16 oz. Half and half
Bacon bits & Shredded cheese

1. Bring water and chicken stock, salt and both peppers to a boil. Add potatoes and cook for 12 minutes. Remove potatoes and set aside. Add cheddar cheese soup and Velveeta cheese, let melt and simmer for 10 minutes.
2. Melt butter in a saucepan. Add flour and cook over medium heat, stirring constantly, for 3 or 4 minutes. Do not brown. Whisk flour mixture into the soup pot and mix good. Add potatoes back in the pot. Bring into a boil.
3. Reduce heat and simmer an additional 3 or 4 minutes. Stir in half and half and heat to serving temperature. Do not boil.
4. Ladle finished soup into bowls and top with shredded cheese and bacon bits.




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