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RECIPE CORNER


Soups/Salads  
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Soups/Salads
Baked Potato Soup
WP Griffin Recipe
March 2015
MONTHLY WINNER 

Baked Potato Soup

1 cupSour Cream250 ml
2/3 cupAll Purpose flour160 ml
12 slicesBacon12 slices
4 cupsMilk1000 ml
1 tspSalt5 ml
4 stalksGreen Onion, chopped4 stalks
4Baked Potatoes, peeled and cubed4
2/3 cupMargarine160 ml
3 cupsChicken Broth750 ml
1 1/4 cupCheddar Cheese (shredded)300 ml
1 tspGround Black Pepper5 ml




Directions
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain fat, cool and than crumble the bacon and set aside.

In a large pot, melt the margarine over medium heat. Whisk in flour until smooth.

Gradually stir in milk, whisking constantly until thickened.

Stir in potatoes and onions. Bring to a boil, stirring often.

Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring often until cheese has melted.



This potato recipe is brought to you courtesy of Keshia Biggar.

 
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