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Baked Potato Soup I

Reviewed: Mar. 11, 2014
I have made this recipe about 4 times now. It's been a huge crowd-pleaser! I substituted hot Italian sausage for the bacon (The heat from the sausage was really nice!) and used Yukon gold potatoes. I also used all skim milk and lite sour cream. It was wonderful! Used butter instead of oleo for the roux. My family loves it!
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