Kittencal's Baked Potato Soup

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If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

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Steps

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In a dutch oven or pot melt butter over medium heat.

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Add in onion and chili flakes.

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Cook stirring for about 3 minutes.

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Add in garlic cook stirring 2 minutes.

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Add in flour then cook stirring constantly for about 1-1 / 2 minutes.

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Slowly add in milk and broth , whisking constantly until bubbly and thickened.

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Stir in the cubed cooked potatoes and green onions.

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Bring to a boil.

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Reduce heat to low and simmer uncovered for about 20 minutes.

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Using a fork mash about half of the potatoes.

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Mix in crumbled cooked bacon , sour cream and 1-1- / 2 cups cheddar cheese.

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Stir until the cheese has melted.

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Season with seasoned salt and black pepper.

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Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.

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Delicious !.

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Ingredients

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cooked bacon, butter, crushed red pepper flakes, onion, garlic, all-purpose flour, milk, chicken broth, russet potatoes, green onions, cheddar cheese, sour cream, seasoning salt, ground black pepper, green onion