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Baked Potato Soup I
May 29, 2002

Fantastic!! Better than any potato soup I've had in a restaurant and definitely my fav soup ever!! I have done a bit of tweaking to suit my own tastes.... sub 2 cups chicken stock for 2 of the cups of milk, instead of green onions I add a finely chopped yellow onion and 2 cloves garlic that I've lightly browned in the bacon grease. I mash the potatoes a little bit with fork as well, cut the sour cream down a bit, save about half of the cheese and all of the crumbled bacon to top the soup with. It's even more flavorful and thick the next day. If it gets too thick I just add a little milk when reheating.

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