In the 29th annual Recipes From Our Readers, published last Thursday in the Times News, an ingredient was missing from Shirley Leinthall’s recipe for Baked Potato Soup. The recipe was the winner in the Main Dish category and should have included 6-7 cups of milk in the list of ingredients.

Here is the complete recipe.Baked Potato Soup4 large baking potatoes (about 2-3 pounds)2/3 cup butter or margarine2/3 cup all-purpose flour3/4 teaspoon salt1 large clove garlic, minced (optional)¼teaspoon white pepper6-7 cups milk1 cup (8-ounce) sour cream1/4 cup thinly sliced, green onions10-12 bacon strips, cooked and crumbled1 cup (4 ounces) shredded cheddar cheeseBake potatoes at 350 F for 65-70 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yields: 10-12 servings.