Bacon And Baked Potato Soup
1 tablespoon butter or margarine
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 in to 1/4 to 1/2 inch cubes
10 slices bacon cooked crisp and crumbled
3/4 cup grated cheddar cheese
2 tablespoons sliced green onions
salt and pepper
1/4 cup sour cream
Melt butter in a saucepan or dutch-oven. Add onion and celery. Cook and stir
about 4 minutes or until soft but not brown. Add broth, milk and potatoes.
Heat just to boiling; stirring constantly. Lightly crush potatoes. Reduce
heat and simmer 5 minutes; stirring frequently. Reserve 2 tablespoons of
the bacon, 2 tablespoons of the cheese and 1 tablespoons green onions for
topping. Stir remaining bacon, cheese and green onions in to soup just
before serving. Season with salt and pepper. Serve with reserved bacon,
cheese, green onions and the sour cream.
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