Baked Potato Soup

spacer 2 - 3 potatoes, baked
1 Tbsp butter
1 tsp garlic powder
sour cream
4 cups milk
6 slices bacon
salt and pepper, to taste
shredded cheese

Peel and cut up baked potatoes. Heat milk (watch closely so it doesn't scorch). Thicken slightly with potato flour. Add butter, garlic powder, salt and pepper. Fry bacon until crispy. Crumble bacon and top soup with dollop of sour cream, shredded cheese and bacon.

From Marie Wojtowicz Freeman

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

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