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Baked Potato Soup I

Reviewed: Feb. 16, 2013
I have made this recipe a couple of times, and love it. I do make a few modifications though. I use 3 cups of milk, and 3 cups of chicken stock. I also only peel half of the potatoes. I think it keeps the soup from tasting like mashed potatoes. I also cut up a leek, and saute it with the bacon. Lastly, I add a head of roasted garlic. I think it turns a relatively bland dish into a knock-out.
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