Sunday, December 06, 2015

Potato soup

what you need
make it

Tbsp.  butter or margarine

1/4 cup  chopped yellow onions

1/4 cup  chopped celery

can  (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups  milk

3/4 lb.  baking potatoes (about 2), baked, cut into 1/2-inch cubes

1/8 tsp.  pepper

 green onion, sliced, divided

slices  cooked  Center Cut Bacon, crumbled, divided

3/4 cup  Cheddar 

1/4 cup   Sour Cream

MELT butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
RESERVE 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
SERVE topped with reserved green onions, bacon, cheese and sour cream.

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Re:   John