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Source: FamilyTime Community

Baked Potato Soup
Delicious and filling soup. Perfect for lunch, brunch or as a starter.
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Serves: 6
Prep Time: 30 minutes
Cook Time: 120 minutes
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pepper, to taste
4 - 5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley, or dill, chopped
salt, to taste




Place potatoes in the oven and cook for about 1 hour at 350 degrees.
Meanwhile heat water in a large saucepan, add chopped celery to the
water, and simmer until celery is tender. When potatoes are fully
cooked, slice down the center, scoop out pulp of each potato, and add
to celery and water. Add milk, butter, sour cream, bacon, green
onions, 1 cup of the cheddar cheese, parsley or dill and salt and
pepper. Allow mixture to simmer over low-medium heat until it
thickens. Serve hot with cheddar cheese sprinkled on top. You may also
add chives (from the top of the green onions), bacon pieces and sour
cream. We made this recipe last weekend and it was great. I chopped
up the potato peels and added them to the soup. The skins added
flavor, texture, and you may want to try this. I also understand that
most of the vitamins and minerals are in the potato skin.






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