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Baked Potato Soup
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2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add
broth; cover and process until smooth. Pour into a saucepan. Stir in
sour cream, pepper and remaining potatoes. Cook over low heat until
heated through (do not boil). Garnish with cheese, bacon and onion.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |