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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is my version of the Pampered Chef Baked Potato soup found in their Main Dishes Cook book. It is pretty much the same except for more bacon and I have also added my experience of making it in a crock pot. The color isn't quite as nice with the crock pot but it still tastes good. Ingredients:
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 |
Directions:
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.
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