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Baked Potato Soup V

Reviewed: Dec. 23, 2012
This recipe turned out fabulous, with some tweeks! I baked the potatos the day before and I used 6 large potatos. I then sauteed half an onion, some baby carrots and a clove of garlic in butter; they were all diced. Puree those once you are finished. I then followed the recipe for the butter, flour, adding the 6 cups milk and whisking until thick. I then added my potatos, which I chopped, so the soup was chunky- but small chunks and the cheese etc. also then add the onion, carrot mix at this point. Let the soup get mixed and warm-then pop it in the fridge until ready to serve. When ready to serve heat up the pot on the stove (soup will be thick) add 2 cups of chicken broth and the sour cream (I used a little less than the 8 ounces). It will be amazing!!
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