Wednesday, August 6, 2008

Bacon & Baked Potato Soup

This is super yummy and super easy!


1Tbsp. Butter or Margarine

1/4 cup chopped onion

1/4 cup chopped celery

1 can reduced sodium chicken broth

1-1/4 cups milk

2 baking potatoes, baked, cut into 1/2-inch cubes

1/4 tsp. salt

1/8 tsp. pepper

8 slices bacon, crisply cooked, crumbled and divided

3/4 cheddar cheese

2 Tbsp. green onion sliced, divided

1/4 cup sour cream

Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.

Serve topped with reserved bacon, cheese, green onions and sour cream.