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Baked Potato Soup
December 30, 2007

Oh my gosh....I'm so full. This was a fantastic soup. I've shied away from the "baked" types of potato soup for a long time, and I'm glad I picked this one for my first try. We needed more, though, so I doubled everything but the onion and salt. I didn't want to bake the potatoes first, so I made the base a little thinner with milk, and cooked the diced/raw potatoes for about 15 minutes at a gentle boil. We used about 1/2 pound of bacon, and added 2 stalks of celery to the softening of the garlic and onion. Rather than just cooking in bacon grease, though, we halved it with margarine. Lastly, we didn't use half-and-half, but creamed with about 2/3 cup of sour cream at the very end, before tossing in all of the bacon. SO good!

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