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Baked Potato Soup III

Reviewed: Dec. 21, 2013
I used this recipe and tweaked it based on 2 reviews... I used 2 cups chicken broth/4 cups milk instead of the 6 cups milk, and reserved about 2 tablespoons of bacon drippings for the roux. I sautéd the green onions in the bacon drippings first, blended 1/2 cup of flour to one cup of heavy cream, added it to the bacon/butter, added the chicken stock/Milk, and then added another cup of cream. I added the sourcream with the potatoes and bacon, then added applewood smoked kosher salt and fresh ground pepper. I also used smoked cheddar cheese, and replaced the regular potatoes with Yukon gold potatoes...and used 6 of them instead of 4. This was a very creamy soup and the extra potatoes added extra bulk to help offset the addition of the heavy cream. You may want to add a bit more spices than called for to add another layer of richness.
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