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Baked Potato Soup Recipe

   
 

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     Baked Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 onion diced
1 tablespoon olive oil
1/2 cup flour
3 cans (14.5 oz) chicken broth
2 cups half and half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt and pepper to taste
 

Instructions
Cook bacon until crisp; remove and crumble; set aside. Cook the onions on medium-low heat in the bacon drippings until tender. (If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil and cook the onion on medium-low heat until tender.)
Once tender stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is.
If you like a slightly smoother soup you can use an immersion blender to blend it. Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
Serving Suggestions
Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.


Originally Submitted
7/4/2012





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