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Recipe Rescue: Baked Potato Soup

It may be May, but with the snow, I could go for a stick to your ribs kind of soup, you game?

Baked Potato Soup


About 4 medium potatoes, a quart of heavy cream, 1 cup of shredded cheddar cheese (reserve a little for garnish when serving) a bunch of green onions (chopped), 6 slices of bacon (cooked crisp and crumbled) 1/2 a cup of sour cream and 4 oz of cream cheese (I didn’t say it was on the spring diet, but until Mother Nature decides it actually is spring, let’s eat) and some butter.


Peel and chop the potatoes like you would for mashed potatoes, when they are fork tender drain and reserve half of the water, take a hand masher and mash the potatoes so that they are still a bit chunky add half of a stick of butter, the cream and some s/p to taste, cook this on low for 5 minutes and add 3/4 of the cheddar cheese, the cream cheese, the sour cream, the green onions (save some for garnish) and most of the bacon (save a little for garnish) Heat this through for another 15 minutes, stir occasionally. If the soup is too thick, add a little potato water (you may have to do this a couple of times)

Serve with bread and top with the extra cheddar cheese, bacon and green onions

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