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"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 290 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 1,166 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Baked Potato Soup in Quick Cooking January/February 2000, p52
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Reviewed on Nov. 28, 2011 by bylaw
This hit the spot on a cold rainy night! I made a few changes to this recipe because of time and what I had on hand. I used a couple tablespoons of butter instead of bacon (mine was already cooked) to saute the onion and garlic. And, to save on time, I boiled the potatoes in the broth. To make it gluten-free I mixed some cornstarch in a bit of water and added that to the broth after the potatoes were done. Will make again for sure. I did not use the basil or hot sauce, but did add a stalk of celery with the onion.
Reviewed on Mar. 07, 2011 by queenzookie
This was ok. If I make again, I would use a little less flour and maybe use a little less broth and a little more milk/cream to make it creamier.
Reviewed on Jan. 10, 2010 by Cooking N Maize
I tried thyme instead of basil after reading the reveiw before, and it went well. I would make it again.
Reviewed on Oct. 09, 2009 by scrambledwithcheese
This was excellent. Next time I might add a little more bacon and leave out the basil. But this was excellent and easy!
Reviewed on Aug. 21, 2008 by lssrls@yahoo.com
This is delicious, quick and easy.
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