Soup, Chili, Stew and Dumpling Recipes
Baked Potato, Sour Cream and Bacon Soup
Ingredients
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 (14 1/2 ounce) can chicken broth
- 1 1/4 cups milk
- 2 medium baking potatoes, baked and cut into 1/2 inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon, crisply cooked, crumbled and divided
- 2 tablespoons green onions, divided
- 1/4 cup sour cream
Instructions
- Melt butter in a heavy saucepan. Add onion and celery; cook and stir until crisp-tender.
- Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.
- Slightly crush potatoes with a spoon. Reduce heat to medium low; simmer for 5 minutes, stirring frequently. Reserve 2 tablespoons each bacon, cheese and green onions for toppings.
- Add remaining bacon, cheese, green onion and sour cream to soup just before serving. Cook until cheese is melted, stirring constantly.
- Serve topped with bacon, cheese and green onions.