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Soup - Loaded Baked Potato Recipe


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     Soup - Loaded Baked Potato

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

24 oz. potatoes, about 3
4 scallions
2 tsp. garlic powder, separated
8 oz. bacon, separated
3 Tbl. flour
3 Tbl. plus One Tbl. butter
One Cup milk
4 Cubes chicken bouillion
1 Cup white cheddar cheese
Toppings -
Chopped bacon
Sour cream
Chopped Scallions
Mexican blend cheese

Peel and dice potatoes into 1/2 inch pieces. Trim and thinly slice scallions, separating whites from greens. In a large microwave bowl, combine potatoes with 1 tsp. garlic powder and salt and pepper. Toss. Cover and microwave until tender, 7 minutes. Sed aside.
Fry bacon, reserving 2 Tbl. drippings in a small bowl. Chop when cooled. Prepare cream sauce with 3 Tbl. butter, flour and milk. Set aside.
In a large pot combine scallion whites, 1 tsp. garlic powder, bacon fat and 1 Tbl. butter. Cook until the scallions are tender, 30-60 seconds. Add the cream sauce and 4 Cups water.
Whisk 1 Tbl. cornstarch with water. Add cooked potatoes to pot along with cornstarch mixture and cook until soup has thickened, about 7 minutes. Add another cornstarch slurry if not thick enough. Reduce heat to low. Add cheddar and half the chopped bacon, and stir until cheese is melted. Add your toppings when served.
Serving Suggestions
This was really good.

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