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Baked Potato Soup


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

¼ cup (1/2 stick) butter or margarine
¼ cup chopped onion
¼ cup all-purpose flour
1 can (14.5 oz.) chicken broth
1 ½ cups (12-fluid oz. can) evaporate milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and ground pepper to taste
4 strips bacon, cooked and crumbled
½ cup (2 ounces) shredded cheddar cheese
3 Tablespoons sliced green onion


Melt butter in large saucepan over medium heat.


Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender.


Stir in flour.


Gradually stir in broth and evaporated milk.


Scoop potato pulp from one potato; mash.


Add pulp to broth mixture.


Cook over medium heat, stirring occasionally, until mixture just comes to a boil.


Dice remaining potato skin and potatoes; add to soup.


Heat through.


Season with salt and pepper.


Top each serving with bacon, cheese, and green onion


Variation: For a different twist to this recipe, omit the bacon, cheddar cheese, and green onion. Cook 2 Tablespoons of shredded carrot with the onion and add ¼ teaspoon dried dill weed to the soup when adding broth. Proceed as above.


Pairs Well With


Notes

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