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Baked Potato Soup Recipe

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

Patti Leake
Added: Saturday, November 11, 2006


8-12 potatoes- bake @350 for 75 mins., peeled and cubed
1 small onion, diced
4 cups of whole milk
1 quart of heavy cream
1/2 cup of butter (not magarine)
2/3 cup of flour
white pepper, salt, black pepper, celery seed, garlic powder
1/2 cup shredded sharp cheddar cheese
1 chicken bouillion cube dissolved in 1/4 cup of water
1 cup of sour cream

In large pot melt butter, then stir in flour to form a roux.Slowly add milk and bring to a boil. Remove from heat and stir in cheddar cheese until smooth
Transfer to a slow cooker
Stir in heavy cream, then add sour cream and whisk until smooth, then stir in chicken broth.
Add potatoes & onions.
Season to taste with peppers, salt, celery seed and garlic.
Cook on low 4-6 hours, adding more whole milk 1/4 cup at a time if soup becomes too thick.
Sprinkle individual servings with bacon pieces, green onion tops and more cheese (if desired).




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