This recipe is a Pampered Chef recipe that is oh, so good! It's a wonderful recipe for those cold winter nights. I often make grilled cheese or a salad to go along with this meal. Happy cooking!
4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup green onions with tops, thinly sliced
1 can (14.5 ounces) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup light sour cream
2 ounces cheddar cheese, shredded (1/2 cup)
1. Remove skins from baked potatoes. Coarsely mash potatoes with potato masher.
2. Cook, bacon over medium heat until crisp. Remove bacon from pan to paper towel, crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
3. Meanwhile, chop celery. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into bowls and top with shredded cheese.
Optional toppings: sour cream, green onions and bacon crumbles.