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       Volume I - September 27, 2006

Baked Potato Soup


  Download this recipe.

Ingredients - Serves 4-8:

  • 2 Russet Potatoes
  • 1 Yellow Onions (diced)
  • 1 tsp Table Salt
  • 1 tsp White Pepper
  • 1 cup Buttermilk
  • 1/2 cup Heavy Cream
  • 2 tbsp Butter (NOT MARGARINE)
  • 2 Bouillon Cubes
  • 1 cup Water

Bake the potatoes, remove the skin, and cube. Place the butter and onions into a large pot and cook on low heat until they become soft and transparent. Do not burn the butter. Add the milk and cream. Bring to a boil. Next add the chicken base, then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistency. Bring to a boil for about 15 minutes. Add salt and pepper.

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