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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butera's Baked Potato Soup

Recipe Tags: Soup Recipes

Date Added: December 08, 2009


Cup Butter small lump
Cup Flour more as needed to 7 c
6 Cups Milk (evaporated is best)
1 Unit Pepper
4 Potatoes baked
4 Unit Green Onions chopped (optional)
1 Cup Sour Cream
1 Cup Bacon crumbled
5 Ounces Cheddar Cheese
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1. Melt butter in saucepan over medium heat.

2. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously.

3. Whisk in salt and pepper and simmer over low heat, stirring constantly.

4. Cut potatoes in half and scoop out the "meat", set aside.

5. Chop half the potato peels and throw away the rest.

6. When milk mixture is very hot, whisk in the potato "meat".

7. Stir in green onions and potato peels. Whisk well, then add sour cream and bacon.

8. Heat thoroughly. Add cheese, a little at a time until all is melted.

9. Garnish with chives, grated cheese and bacon crumbles.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Potato, Cheese, Spring Onion, Beef, Onion allergies.
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