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“Baked Potato soup that is creamy and hits the spot on those cold winter days.”
1hr 15mins

Ingredients Nutrition


  1. Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
  2. While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
  3. Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
  4. Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
  5. Then add cream of celery soup, chicken broth and pepper.
  6. Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
  7. Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.

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