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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Loaded "Baked Potato" Soup Recipe

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This recipe for Loaded "Baked Potato" Soup is from Jaki-Lynn's Family Cookbook Project, 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:  
1 lb. baking potatoes, cut into cubes (about 3 cups) (peeled is optional)

1 can (14-1/2 oz.) chicken broth
1 cup milk
3 slices Bacon, cooked, crumbled and divided
1 cup Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup Sour Cream
Directions:
Directions:
PLACE cubed pototoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min.

Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min.

Crush (not mash) potatoes with a potato masher.

RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside.

Add remaining bacon, cheese and onions to soup.

SERVE topped with reserved bacon, cheese, onions and sour cream

 

 

 

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