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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Soup-Loaded Baked Potato Recipe

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This recipe for Soup-Loaded Baked Potato is from The Dietz 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 med Baked Potatoes, cubed
2 slices Bacon
1/2 cup Chopped celery
1/2 tsp Salt
1/4 tsp Ground black pepper
1 tbsp Minced onion
1 1/2 cup Milk
1 can Chicken broth (14.5 oz)
3/4 lb Velvetta, cubed
1/2 cup Shredded cheddar cheese
1 Garlic clove, pressed
1 cup Sour cream
Directions:
Directions:
Bake potatoes, remove skin, cube and mash. Cook bacon until crisp, drain, crumble and set aside. (Reserve 1/2 teaspoon bacon drippings.) Chop celery into small pieces. In a large pot, combine chicken broth, milk, mashed potatoes, celery, minced onions, garlic, salt, pepper, and bacon drippings. Bring to a boil. Reduce heat, add Velvetta and simmer for 10 minutes. Stir in sour cream and crumbled bacon. Ladle into soup bowls and top with shredded cheddar cheese and french fried onions.

 

 

 

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