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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium baked potatoes
2 slices of bacon
1/2 c. celery, chopped
1/2 c. green onions with tops, thinly sliced
1 can - 14 oz. chicken broth
1 1/2 c. milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. light sour cream
1/2 c. (2 oz) cheddar cheese, shredded
Directions:
Directions:
Bake potatoes. When cooled, remove skins. Coarsely mash potatoes. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain. When cool, crumble and set aside. Save 1/2 tsp. of bacon drippings in pan. Chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper to bacon drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in sour cream and crumbled bacon. Ladle soup into bowls and top with 2 tbsp. shredded cheddar cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep and cook time: 25 minutes (if potatoes are cooked before)
Personal Notes:
Personal Notes:
I bake extra potatoes when I am baking potatoes so that I can make this soup quickly on another day.

 

 

 

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