 |
Baked Potato Soup
|
 |
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.
Yield: 2 servings.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |