Baked Potato Soup
Lorene Posegate
Don’t peel the potatoes!
ingredients
- 2 baking potatoes
- 5-7 other potatoes
- 1 can (14 1/2 oz) fat-free reduced-sodium chicken broth
- 1 C milk
- 3-6 slices bacon, cooked, crumbled and divided
- 1 C shredded cheddar cheese
- 6-8 green onions sliced
- 1/4 C sour cream
directions
- 1
Microwave baking potatoes inside a plastic bag for 5 minutes. Mash in a dutch oven cooking pan.
- 2
Prepare and cube the other potatoes and cook them in water til soft. Drain and add to the mashed potatoes. Stir in broth and milk. Reserve 2 T each of the bacon, onion, and sour cream; add the rest to the soup mixture. Heat on low-medium. Do not let the soup boil. the extra potatoes make this a very thick hearty soup.
- 3
Serve with reserved bacon, onion, and sour cream.
Source: Lorene Posegate
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