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Baked Potato Soup
February 11, 2007

I opted for this recipe because it seemed by the list of ingredients to be a more professional tasting soup than the others I read, and boy was I right! A really delicious soup! The onion and garlic and chicken broth gave so much more flavor than the other recipes which were basically a bland beschamel sauce with no depth. After reading another comment, I also reduced the basil to 1/2 tsp. and added about 1/4 tsp. dried thyme. And I also read someone comment that it was runny, so I used 4 tbsp. flour and thought I could always thin it later with milk if needed, but for my taste, 4 tbsp. was perfect, not too thick or thin. And I topped it with grated parmesean. Thanks Kristi for a great recipe!

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