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Baked Potato Soup V
Reviews:
September 24, 2002

This soup is wonderful. I have tried many recipes, but this one is JUST right. I reduced the fat a bit by using reduced fat sour cream, using skim milk rather than whole milk, reduced the cheddar cheese to about 6 ounces, and only used 1/2 cup flour. It tasted just like restaurant potato soup.

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