Tuesday, December 14, 2010

Baked Potato Soup Recipe


4 medium baked potatoes

2 slices bacon

1/2 cup celery chopped

1/2 cup green onions with tops thinly sliced

1 can (14 1/2 ounces) chicken broth

1 1/2 cups milk

1 garlic clove pressed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup light sour cream

2 ounces cheddar cheese shredded (1/2 cup)


First bake your potatoes.

1. Remove skins from baked potatoes. Coarsely mash potatoes.

I scoop the potato out with a spoon.

2. Cook bacon; crumble. Discard all but 1/2 teaspoon drippings in pan. Pour the drippings into the soup. Do not skip this important step! It adds so much flavor.

3. Chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

4. Stir in sour cream and reserved bacon.

I usually add a small amount of cream cheese. I just slice off a small hunk. I think that it adds some richness (and probably calories :) Also, I keep a bag of frozen peas and carrots in the freezer and add about two cupfuls.

Shred 2 tablespoons cheese over each serving

Garnish with bacon crumbles and green onions. Just like the restaurant!

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