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Baked Potato Soup
To Serve 4

1/2 cup onion, chopped
1/2 cup celery, chopped
1 Tbsp butter
4 cups half and half
1/2 tsp salt
1 tsp ground white pepper
3 Tbsp flour
2 large potatoes, baked, peeled, cut into small cubes
1 cup cheddar cheese, shredded
1/2 cup cooked bacon, broken into bits
1/2 cup sour cream
2 Tbsp chives, chopped

Saute onion and celery in 1 tablespoon butter in a saute pan until
translucent. Combine the onion mixture, half-and-half, salt, and
pepper in a large saucepan; mix well. Heat to boiling point, stirring
occasionally. Heat 2 tablespoons butter in a saucepan until melted.
Whisk in the flour. Cook for 3 minutes or until it forms a roux,
whisking constantly. Whisk into the half-and-half mixture. Cook
until thickened, stirring constantly. Add potatoes; mix well. Cook
just until the potatoes are heated through, stirring frequently.
Ladle soup into bowls. Top each with a spoonful of sour cream, then
sprinkle with cheese, bacon and chives.

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