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Baked Potato Soup


Thursday, January 01, 2004
3 potatoes1 ½ sticks margarine (6 oz)
½ medium white onion (1/2" diced)
½ lb. sour cream (8 oz.)
1 C. shredded colby cheese
½ C. chicken base
2 tsp. black pepper
½ quart heavy cream
½ gallon water (1/2 quart reserve)
1 C. flour
Peel and cube potatoes into 1-inch cubes. Dice onion into ½ -inch pieces.
Saute potatoes and onions in the margarine until tender (about 8-10 minutes).
When ready, stir in the chicken base, heavy cream and 1½ quarts of water and bring to a boil. In a separate container, dissolve 1 cup of flour into the remaining ½ quart water. After the soup has come to a boil, stir in the black pepper, sour cream and colby cheese. When soup has returned to a rolling boil, whip in the flour mixture until thickened.
Nutrition Facts:
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