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Baked Potato Soup

Contributed by Rachel Stewart

Prep
Cook
Serves 6people
Ingredients
8-10
potatoes
1
diced leek
6
cups water
1
tbsp salt
1
stick butter
1/3
cup flour
1
qt half and half
Directions
1.
In a large pot, bring to boil potatoes, leek, 6 C. water and 1 T. salt.
2.
Turn down heat and simmer until tender.
3.
In another pot, melt butter and flour stirring constantly.
4.
Slowly add 1 quart half and half.
5.
Stir until slightly thickened.
6.
Add the mixture to the potato pot and heat through.

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