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Country Kitchen
February 16, 2011 Previous Recipe | Next Recipe
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SWEET POTATO CASSEROLE
BLUEBERRY POUND CAKE
MUSHROOM PORK TENDERLOIN
HONEY BUN CAKE
HOT MARINATED GREEN BEANS
BAKED POTATO SOUP
BLACK BEAN AND RICE SOUP
APPLE PECAN PIE
BAKED POTATO SOUP

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
12 slices bacon, cooked and crumbled
4 chopped green onions
1 1/4 cups shredded cheddar, divided
1 (8-ounce) container sour cream

Wash potatoes and prick several
times with a fork. Bake at 400
degrees for 1 hour or until well
done. Let cool. Cut potatoes in half
lengthwise and scoop out pulp.
Melt butter in a heavy saucepan
over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring
constantly. Gradually add 6
cups milk. Cook over medium heat
stirring constantly until mixture is
thick and bubbly.
Add potato pulp, salt, pepper,
half the bacon, half the green onion
and 1 cup cheddar. Cook until
thoroughly heated. Stir in sour
cream, and add extra milk if needed
for desired consistency. Serve with
remaining bacon, onions, and cheddar.
Yields 10 cups.





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