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CHEESEBURGER POTATO SOUP 
6 baking potatoes
1 lb. of extra lean ground beef
2/3 c. butter
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 c (6 oz.) shredded Cheddar cheese, divided
12 sliced bacon, cooked, crumbled and divided
4 green onion, chopped and divided
1 (8 oz.) carton sour cream (optional)

Wash potatoes; prick several times with a fork. Microwave them with a wet paper towel covering the potatoes on high for 6-8 minutes. The potatoes should be soft, ready to eat. Let them cool enough to handle. Cut in half lengthwise; scoop out pulp and reserve. Discard shells. Brown ground beef until done. Drain any grease from the meat. Set aside when done. Meat will be added later. Melt butter in a large kettle over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potato, ground beef, salt, pepper, 1 cup of cheese, 2 tablespoons of green onion and 1/2 cup of bacon. Cook until heated (do not boil). Stir in sour cream if desired; cook until heated (do not boil). Sprinkle with remaining cheese, bacon and green onions.
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