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Loaded Baked Potato Soup
Ingredients
  • about 3 ¼ pounds Russet or baking potatoes (about 4 medium/large potatoes)
  • ¼ cup (half of 1 stick) unsalted butter
  • ¼ cup all-purpose flour
  • 2 or 3 cloves garlic, minced or finely pressed
  • 6 cups 2% or whole milk
  • 8 ounces extra-sharp cheddar cheese, grated and divided (don’t use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 cup sour cream (I used reduced fat)
  • about 10 slices bacon, cooked and crumbled (I used pre-cooked bacon that cooks in microwave in about 1 minute to save time; yields about 1 cup crumbled bacon)
  • about 6 to 8 green onions, trimmed and sliced into small segments (yields about ¾ cup)
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