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Baked Potato Soup

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts of milk
Salt and Pepper
4 green onions
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 ounces of grated cheddar cheese

Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan. Slowly blend in flour with a wire
whisk until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot,
whisk in potato. Add green onion and potato peels. Whisk well, add
sour cream and crumbled bacon. Heat thoroughly. Add cheese a little
at a time until it is all melted in.

Serve with crusty French Bread and fresh butter.


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3 of 3 people found the following review helpful:
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yummy, January 9, 2007 - 02:13 PM
Reviewer: wlcarlson24 from Fairport Harbor, OH USA
I have made this soup twice now and it is so good, that it disappears right away. I call it Loaded Baked Potato Soup, though, because of all of the yummy things in it. I will definitly make this again. The only thing that I was not sure about was the amount this made. I believe that one batch of this will make appx 2 to 2 1/2 quarts. I made 2 batchs at once and it filled a 5 qt crock pot to the very top. This is a thick soup, so if it's too thick for you, I would add a little water or chicken broth to thin it out to your liking.

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