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Baked Potato Soup
4 medium potatoes (2 lbs)
1/4 cup butter or margarine
2 Tbsp flour
3 cups milk
1 Tbsp instant chicken bouillon
Dash ground cayenne pepper
1/2 cup sour cream
1/2 cup finely shredded sharp cheddar cheese
1/3 cup thinly sliced green onion
1/4 cup real bacon bits


Scrub potatoes; pierce with fork. Bake until tender (about an hour or so) OR microwave on high for 14-16 minutes, checking every few minutes; cover and let stand. Meanwhile, in large saucepan over medium-high heat, melt butter and whisk in flour. Cook, stirring constantly for 2 minutes or until bubbly. Slowly whisk in milk, bouillon, and cayenne pepper. Cook, stirring frequently, until thickened and bubbly, about 8 minutes. Cut potatoes into cubes (do not peel). Stir into saucepan; heat for 2-3 minutes until thickened. Ladle soup into serving bowls; top with remaining ingredients.
Preparation Time: Serves: 4-6
Recipe Origin: United States
Submitted by:
Amy Bohmann
United States
This recipe has been viewed 4236 times.


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