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Baked Potato Soup with Hash Browns Recipe

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This recipe for Baked Potato Soup with Hash Browns, by , is from Parker House Recipes, 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!

Pam Parker


1 lb bacon - cooked crisp
1 onion - finely minced
1/3 C flour
1/2 C butter
4 C chicken broth
salt and pepper
1 quart half & half
2 bags frozen, shredded hash browns (I use Costco's )
1 C sour cream
1 C cheddar cheese - grated

sliced green onion

In Dutch oven, cook bacon, drain on paper towels
Remove all but 2T of drippings

Return pan to heat, add onion and sauté on med-low heat until translucent

Add butter
Stir flour into melted butter and onion, scraping all bits off the bottom
Cook one minute, whisking until smooth

Whisk in broth, salt, pepper and half & half

Cook, on med heat, stirring frequently until thickened. Don't let it scald.

Stir in hash browns and add more milk or broth if necessary for desired consistency.

Add sour cream, cheese and half of bacon

Reduce heat to lowest setting, heat through for 20 min.

extra bacon, cheese, sour cream and sliced green onion

Personal Notes:
Personal Notes:
If you like broccoli, carrots, and cauliflower, steam and add to soup.
This is thick and great to eat in a bread bowl




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