"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Quick baked potato soup Recipe

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This recipe for Quick baked potato soup is from The Rusch 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 baked potatoes, diced
⅔ cup butter
cup onions, finely diced
cup celery, finely diced
2 t minced garlic
⅔ c flour
5 cups milk
1 cup chicken broth
12 slices bacon, cooked & crumbled
cup heavy cream
Shredded cheddar cheese, sour cream, chives

Directions:
Directions:
Melt butter in large soup kettle over medium heat. Add onions & celery and cook until they start to get soft. Add garlic and salt & pepper to taste. Stir in flour to make a roux. Cook about 1 minute stirring constantly. Slowly add milk and broth while continuing to stir. Continue to stir until soup thickens. Stir in diced baked potatoes and of bacon. Heat until potatoes are heated through. Take off heat and add cream. Add more salt & pepper, if needed. Serve with sour cream, cheese, and bacon.

 

 

 

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