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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Got this from BACKYARD LIVING. A baked potato chowder in a bowl. I haven't made this yet. I'm working up to it. Not really crazy for soups, but I'm slowly getting there. Very, very slowly. Prep and cooking times are really guesses. Ingredients:
2 cups cubed peeled potatoes |
1 cup water |
8 slices bacon |
1 cup chopped onion |
1/2 cup chopped celery |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 3/4 cups milk |
1 cup sour cream |
salt and pepper |
1 tablespoon minced parsley, for garnish |
Directions:
1. In a large saucepan, cover and cook potatoes in 1 c.
2. water til tender.
3. Cook bacon in a skillet til crisp, remove and drain.
4. Saute onion and celery in drippings.
5. Add to undrained potatoes.
6. Stir in soup, milk, sour cream, salt& pepper.
7. Cook over low heat for 10 min.
8. DO NOT BOIL!
9. Add bacon to soup, saving 1/4 cup for garnish with the parsley.
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