Baked Potato Soup
This chunky cream soup is a delicious encore for baked potatoes.
- 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)
In (4-qt.) Casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
Meanwhile, chop celery with Food Chopper. Thinly slice green onions with Utility Knife. 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 servings of 1 3/4 cups
Nutrients per serving:
Calories 340, Fat 15 g, Sodium 970 mg, Dietary Fiber 2 g
Fresh garlic adds a wonderful flavor to many recipes. Our Garlic Press is a real time-saving tool because you never need to peel the garlic cloves before pressing.
Make-Ahead: Make this recipe with planned-over baked potatoes. Just bake extra potatoes for a weekend meal and you'll be ready to make this soup on a weeknight. If you don't have leftover baked potatoes, scrub and prick potatoes with the Hold 'N Slice® then bake in 400°F oven 1 hour or microwave on HIGH 11-13 minutes until fork-tender. Cool slightly before using.