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    Potato Soup with Bacon

    Source of Recipe


    List of Ingredients

    4 large baking potatoes
    2/3 cup butter
    2/3 cup flour
    1 1/2 quarts 2% milk
    1 cup sour cream
    4 green (spring) onions, chopped
    5 ounces cheddar cheese, grated
    salt and pepper
    2 cups bacon, crisped and cooked


    Heat oven to 450F degrees, wash and prick potato, then bake until
    fork tender (1 hour).

    Melt butter in a medium saucepan. Slowly whisk in flour until
    thoroughly blended, (making a roux.) Gradually add milk to the
    butter-flour mixture, whisking constantly. Whisk in salt and pepper
    and simmer over low heat, stirring constantly. Cut potatoes in
    half, scoop out the meat and set aside.

    Chop half the potato peels and discard the remainder. When the milk
    mixture is very hot, whisk in potato meat. Add green onions and
    potato peels. Whisk well, add sour cream. Heat thoroughly. Add
    cheese a little at a time until all is melted in. To serve: top
    with crumbled bacon.




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