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Baked Potato Soup

Misty Kay TackettMisty Kay Tackett
servings:Makes 4


  • 2 - 10 oz potato
  • 1/2 cup whole milk
  • 1 1/2 cup chicken broth
  • 2 tbsp All-Purpose flour
  • 1 tsp pepper
  • 1 tsp salt
Extras to Taste:
  • 4 chives
  • Real Bacon Bits
  • Reduced Fat Sour Cream
  • 2% Shredded Cheese
Baked Potato Soup photo


  • 1

    Peel potatoes and boil them until soft. Drain and rinse. In a cup stir flour and whole milk until dissolved. Add in milk mixture and remaining milk, broth, and salt & pepper. bring to boil.

  • 2

    Serve with extras to taste.



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