Baked Potato Soup
Vicki Annico
ingredients
- 1 Tbs butter or margarine
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 can (14 1/2 oz) reduced sodium chicken broth
- 1 1/4 cups milk
- 2 medium baking potatoes, baked, cut into 1/2-inch cubes
- 1/4 tsp salt
- 1/8 tsp pepper
- 8 slices bacon, crisply cooked, crumbled & divided
- 3/4 cup shredded cheddar cheese, divided
- 2 Tbs green onion, chopped, divided
- 1/4 cup sour cream
directions
- 1
Melt butter in heavy saucepan or Dutch oven. Add onion & celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt & pepper. Slightly crush potatoes with back of spoon. Reduce heat to med-low, simmer 5 minutes, stirring frequently.
- 2
Reserve 2 Tbs each of the bacon & cheese & 1 Tbs of the green onion for toppings; set aside. Add remaining bacon, cheese & green onion to soup just before serving; cook until cheese is melted, stirring constantly.
- 3
Serve topped with reserved bacon, cheese, green onion & sour cream.
Source: Vicki Annico
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