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Restaurant-Quality Baked Potato Soup
September 09, 2003

This is an awesome recipe. I had searched for years for a great potato soup recipe and this is it. I did take others' advice and cut the corn starch in half and I also used fat free half & half, broth (instead of stock) and cut the potato flakes a bit. It is a very thick, rich and hearty soup. Brought some into work and they loved it. Reheats nicely (even thicker the next day). Great for fall/winter!

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