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Potato Soup for Bread Bowls


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  • 15 small russet potatoes
  • 1/4 cup butter
  • 1 TBL Better than Bouillon paste, chicken flavor
  • 1 small bunch of green onions, chopped well.
  • salt and pepper to taste
  • 2 cloves garlic
  • 1/4 cup flour
  • 1 quart milk
  • Optional add-ins: Shredded cheese and crumbled bacon



Step 1

Peel and cube the potatoes. Boil in a large pot just till underdone- about 15-20 minutes. Drain potatoes but reserve 2-4 cups of the water you boiled it in.

Add butter and bouillon paste to the empty pot. Saute green onions and garlic. Add 1/4 cup of flour. Stir until smooth. Add milk and potato water alternately, 1/2 cup- 1 cup at a time. Stir until thickened between each addition till it's the consistency of a thick white sauce.

Add the potatoes at the end.

Top with shredded cheese, bacon pieces, and more green onions


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