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Baked Potato Soup I
November 20, 2006

This recipe does have potential, I wish I could omit the star rating, but that feature no longer works. I tried this recipe exactly, but it was bland and had a thick flour taste. My hubby said it reminded him of the paste from when he was in grade school. If this sits for any length of time it becomes similiar to mashed potatos.. For all of you who said it was "bland" or "milky", try omitting 3 cups of milk and instead, cook half of your potatos in 3 cups of chicken broth. Puree those, but bake the other half of the taters and cut them in small cubes. Add you milk to the tater puree and heat to a simmer, you should not need the roux, potatos are a natural thickener. I would recommend adding some salt, garlic powder and maybe even some chopped onion to the broth before you cook the potatoes, for added flavor. Continue with the recipe ingreadiens and enjoy.

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