"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from The Ludwig Family Cookbook Project, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 cup chopped celery
4 cups chopped onion
8 cups chicken stock
1 tsp pepper
1⅓ tsp basil flakes
4 russet potatoes, baked
2⅓ cup potato buds
1 qt half and half

Directions:
Directions:
1. Melt butter, cook onions and celery on low 10-15 minutes in heavy pot. Do not brown. Add flour and cook 4-5 minutes, stirring constantly. Do not brown
2. Mix chicken stock with potato buds and whisk until smooth
3. Whisk stock mixture into butter and flour. Cook for 20 minutes, stirring occasionally
4. Whisk in cream, add seasonings and cook 10 minutes. DO NOT BOIL
5. Dice cooked potatoes and stir into soup

 

 

 

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