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Baked Potato Soup III
March 16, 2006

I made this soup to surprise a dear co-worker who really wanted potato soup. She and everyone loved it! And now I am being asked to make it often. The best suggestion is to "truly" bake the potatoes. I also decided to some of the bacon fat in the roux for more flavor. I did not serve the same day but rather chose to refrigerate overnight for flavor. This is a very thick soup therefore the next day needed to be thinned with milk/half & half but the flavor was excellent. I chopped the bacon before cooking and any lartger bits, broke them prior to adding to soup. I held back some to add upon serving along with finely shredded cheddar and sour cream. This is a killer soup! Thank you.

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