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Baked Potato Soup

2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
4 strips bacon, cooked crisp and crumbled
1 1/4 cups shredded cheddar cheese
1 cup (8-oz) sour cream
salt and pepper to taste

In a large soup kettle, melt the butter. Stir in the flour, heat
and stir until smooth. Gradyally add milk, stirring constantly
until thickened. Add potatoes and onions. Bring to a boil, stirring
constantly. Reduce heat; simmer for 10 minutes. Add remaining
ingredients; stir until cheese is melted. Serve immediately!
Yield: 8 to 10 servings (2 1/2 quarts).


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5 of 5 people found the following review helpful:
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Super Tasty for a Fall Day, October 9, 2005 - 02:11 PM
Reviewer: Marita from Flemingsburg, KY USA
After checking several receipe sites for a thick, chowder-like, soup that tasted like Raffery's, I found this one. It doesn't take long to fix if you use packaged bacon pieces, instead of frying and crumbling your own. Using potatoes baked in the oven ahead of time, is a time saver too....I think it gives a better taste. After fixing it a time or two, it's a snap to make.

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