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May 2019

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Baked Potato Soup Ii Recipe

Baked Potato Soup Ii recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Potato Soup Ii recipe  PDF



3 pounds russet potatoes baked
4 slices thick cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half and half or milk
1 cup grated cheese (Cheddar, Edam,
and/or Colby) 4 green onions chopped
salt and freshly ground pepper to taste
Bake potatoes ahead of time and refrigerate. In 3 quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside. Pour off all fat e cept 1 tablespoon and add butter. Add onions and saute 5 minutes over medium heat until soft, but not brown. Stir in flour stir and cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel and dice potatoes. Add diced potatoes, half and half, and sauteed bacon. Simmer for 10 15 minutes. Add cheese and green onions. Stir until cheese is melted.

Baked Potato Soup Ii recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
312 people have voted
Last Reviewed on 2019-05-24



Friday, May 24 2019 Download & Print Baked Potato Soup Ii recipe  PDF   Soup recipes RSS   Thumsb up

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1 c Butter 1/2 ts Salt 1 1/4 c Powdered sugar 1 c Walnuts grated 1 ts Vanilla 9 oz Sweet milk chocolate melted 1 1/4 c Flour Cream butter. Gradually add powdered sugar. Cream well. Add vanilla. Sift flour and salt together. Add sifted ingredients and grated walnuts. Melt milk chocolate over hot water. Blend into above mi ture. Shape into balls about the size of a shelled filbert. Place on greased cookie sheets. (cookies spread during baking.) Bake at 250 degrees about 40 minutes. Makes about 16 dozen small cookies. Helen Jolly ...

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