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BAKED POTATO SOUP Recipe

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This recipe for BAKED POTATO SOUP is from A Collection of 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 LARGE RUSSET POTATOES (2 LBS)
CUP SOUR CREAM
6 SLICES BACON
1 LARGE YELLOW ONION
3 CLOVES GARLIC, MINCED
2 TBSP BUTTER
CUP FLOUR
3 CUPS CHICKEN BROTH
2 CUPS HALF AND HALF
2 CUPS SHREDDED CHEDDAR CHEESE
⅛ CUP CHIVES or GREEN ONIONS or SCALLIONS, DICED
TSP SALT
TSP PEPPER

Directions:
Directions:
SERVES: 8
PREP TIME: 10 MIN
COOK TIME: 35 MIN

1- SHRED THE CHEESE, MEASURE OUT THE SOUR CREAM AND HALF AND HALF. LET THEM SIT AT ROOM TEMPERATURE.

2- CUT THE BACON INTO 1" SQUARES WITH KITCHEN SHEARS. COOK IN A LARGE POT OVER LOW HEAT, ROTATING OCCASSIONALLY. THEY'LL OVERLAP AT FIRST BUT WILL SHRINK DOWN AS THEY COOK. REMOVE AND SET ASIDE ONCE CRISP, LEAVE 2 TBSP OF DRIPPINGS IN THE POT.

3- MEANWHILE, PEEL THE POTATOES AND CUT THEM INTO 1" CUBES. ADD TO A STOCKPOT AND COVER THE POTATOES WITH 1" OF WATER. ADD THE SALT AND BOIL GENTLY FOR 10 MINUTES OR UNTIL FORK TENDER. DRAIN, THEN GENTLY MASH. SET ASIDE.

4- ADD THE DICED ONION TO THE POT WITH THE BACON DRIPPINGS AND COOK UNTIL SOFTENED, ABOUT 5 MINUTES.

5- ADD GARLIC AND BUTTER AND COOK 1 MINUTE.

6- WHISK IN FLOUR, 1 MINUTE.

7- ADD CHICKEN BROTH. USE SPATULA TO LOOSEN ANY BACON FROM BOTTOM OF PAN.

8- SLOWLY ADD THE HALF AND HALF. BRING TO A BOIL, THEN REDUCE HEAT TO A SIMMER.

9- STIR IN THE POTATOES, THEN MIX IN E SOUR CREAM AND PEPPER.

10- REMOVE FROM HEAT, GRADUALLY SPRINKLE WITH SHREDDED CHEESE AND STIR UNTIL COMBINED. THE SOUP WILL CONTINUE TO THICKEN AS IT SITS.

11- GARNISH WITH BACON AND CHIVES/GREEN ONIONS/SCALLIONS.

 

 

 

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