Baked Potato Soup

"With low supplies and 2 men in the house cold and hungry I came up with this tasty soup tonight. I was "ordered" to write this down (before I forgot)and make it again! I left the skins on the potatoes for extra texture."
 
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Ready In:
1hr 45mins
Ingredients:
16
Serves:
10-12
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ingredients

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directions

  • Bake potatoes till done. Allow to cool enough to handle.
  • In large stock pot, melt butter and stir in flour; stir constantly approximately 5 minutes over medium heat.
  • Stir in chicken broth with wisk to smooth out the roux. Season with salt & pepper.
  • Reduce heat and add the half and half, milk, jar cheese, velveeta cheese.
  • Stir often to prevent scoarching.
  • In skillet saute ham and onion; add to stock pot.
  • In same skillet, fry bacon; remove from pan and drain on paper towels. Crumble and set aside.
  • Add potatoes and let simmer over low heat approximately 20 minutes, stirring often.
  • Stir in sour cream and serve.
  • Garnish each bowl of soup with crumbled bacon, chopped green onion and a sprinkling of the shredded cheddar cheese.

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RECIPE SUBMITTED BY

Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
 
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