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With cooler weather finally here, it's time to break out the soup recipes.  I stumbled across this recipe last year and we can not get enough of this yummy soup.  It's smooth and creamy, loaded with chunks of baked potatoes and sprinkled with bacon, cheese and green onions.  Serves with a side of garlic knots, I promise you will not be disappointed.













Baked Potato Soup

Ingredients

  • 4-6 russet potatoes want about 4 cups of mashed potatoes
  • 1/2 cup butter
  • 2/3 cup flour
  • 3 cups chicken broth
  • 3 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 green onions chopped
  • 1 1/4 cups cheddar cheese grated
  • 1 cup sour cream
  • 12 slices bacon cooked crisp and crumbled.

Instructions

  • Bake potatoes at 425 degrees F for about 15-20 minutes or until potato is fork tender. Allow potatoes to cool partially.
  • When cool enough to handle, cut potato in half and scoop out the potato meat and set it aside. (Make some potato skins out of the remaining skins.)
  • Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth.
  • Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
  • Stir in sour cream.
  • Add extra broth or milk if necessary for desired consistency.
  • Garnish with remaining green onion, cheese and crisp bacon

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