Baked Potato Soup Recipe
Pampered Chef
27 min | 15 min prep
SERVES 4
* 4 medium baked potatoes, cooled
* 5 slices bacon
* 1/2 cup celery, chopped
* 1/2 cup green onions with top, thinly sliced
* 1 (14 1/2 ounce) can chicken broth
* 1 1/2 cups milk
* 1 garlic clove, pressed
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup light sour cream
* 1/2 cup cheddar cheese
1. Peel or scrape out the insides of the baked potatoes and coarsly mash.
2. Cook bacon in a 4 qt pot until crisp.
3. Drain bacon on a paper towel and remove all but about 1/2 to 1 teaspoon of drippings from the pot.
4. Add chicken broth, milk, potatoes, celery, onions, garlic, salt, and pepper to the drippings in the pot.
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Stir in sour cream and bacon and top with cheese.
7. NOTE To cook in a crock pot, I cook the bacon in a skillet, add the drippings to the crock pot and then follow the directions using the crock pot instead of the regular pot. I cook on high for 4 hours or low for 5 or 6. It just has to get hot enough to soften the celery a little. I add the sour cream, bacon, and cheese before serving.