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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A NEIGHBOR brought over her children's cookbook to show us, and I discovered this recipe for our favorite soup in it! Not only is it delicious, but it's easy to prepare and makes a small amount perfect for my husband and me. It tastes like restaurant soup but is lower in fat. -Linda Mumm, Davenport, Iowa Ingredients:
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 |
Directions:
1. 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.
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