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Baked Potato Soup I

Reviewed: Nov. 12, 2013
First time I made this is followed the instructions, but ended up having to add more milk because it was too thick. Made it tonight and used 4 cups milk (1%) and 3 cups low sodium chicken broth. Initially, I also cut the rue (butter and flour mixture) in half as well but found that was too thin. Whipped up the other half of the rue and added it before I added the potatoes and onions. Perfect! In the end it was the consistency a bit thicker than tomato soup. The flavor is amazing!
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