This rainy weather put me in the mood for a good soup. This soup was found out of Spicy Diva's Pampered Chef cookbook. Tried it, loved it.
Thanks Spice, you are super spicy - indeed!
4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup green onions with tops, thinly sliced
1 can (14 1/2 ounces) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 coup light sour cream
2 ounces cheddar cheese, shredded (1/2 cup)
1. Remove skins from baked potatoes, coarsely mash.
2. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all by 1/2 teaspoon drippings in pan.
3. Meanwhile, chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat, simmer for 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into bowls. Shred 2 tablespoons of cheese over each serving (or more if you like...I love cheese!)
Semi-easy and OH SO yummy!