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Baked Potato Soup and Week 23 Menu

All right, before I get to the yummy baked potato soup recipe, here's my menu for the week:

Monday: chicken salad on fresh bread

Tuesday: chicken enchilada casserole (a yummy meal all ready to go in my freezer)

Wednesday: swedish meatballs, mashed potatoes, IKEA gravy

Thursday: barley beef soup

Friday: hamburgers, homemade baked fries

Saturday: easy night

Sunday: sweet and sour meatballs and rice

What are you making this week?

Okay, onto the soup. My sister-in-law, Maggie, sent me her yummy recipe for baked potato soup. I think next time I make it it will turn out a little better, but everyone loved it!
Baked Potato Souprecipe from Maggie
5 baking potatoes (baked)
6 c. milk
2/3 c. chicken broth
16 oz. cheddar cheese
1/2 brick of cream cheese
1 pkg bacon (cooked, crumbled) reserve fat
3 or 4 scallions
1 yellow onion
1/3 c. + 2 T flour
1/3 c. sour cream

Cook bacon, reserving 2 T. bacon fat. Chop onions and saute in fat until soft. Add flour and stir cooking about 1 min. Slowly stir in chicken broth. Add cream cheese and mix until melted. Blend this part in the blender. Then put back in pot.

Add milk and let soup warm and thicken on med/low about 10 min or more. Add cheese stirring slowly. Add 1/3 c. sour cream. let cook 5 more min.

Scoop out insides of baked potato and cut into small chunks. Add baked potato, scallions and bacon. Serve topped with a little shredded cheese.

My little girl loved the soup and wanted me to take a picture of her with it.

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