Baked Potato Soup
This is a traditional favorite in the Winter time with a little southern flair!
Ingredients:
3 large potatoes baked skins on in oven on 425 degrees for 45 minutes or until soft.
1/2 onion diced
3 strips of bacon cooked and crumbled
1 can cream of mushroom soup
1 can cream of celery soup
1/2 package of cream cheese
1 c chicken broth plus a cup of water
1 tsp salt
1 tsp pepper
1 tsp minced garlic
1 cup of heavy cream
Shredded cheese and chopped onions for garnish
In a soup pot saute onion in the bacon grease until soft and tender. Add in the chicken broth and soups. Heat to a boil and reduce to a simmer. Peel the baked potatoes and add into the soup discarding the skins. Mash with a fork until you get the potatoes to your desired consistancy. If at this point the soup is too thick add another cup of water. Stir in the cream cheese and garlic, along with the salt and pepper at this time. Heat until melted and creamy. Top off with the cream and stir well. Serve with the bacon crumbles, cheese, and green onion.
Ingredients:
3 large potatoes baked skins on in oven on 425 degrees for 45 minutes or until soft.
1/2 onion diced
3 strips of bacon cooked and crumbled
1 can cream of mushroom soup
1 can cream of celery soup
1/2 package of cream cheese
1 c chicken broth plus a cup of water
1 tsp salt
1 tsp pepper
1 tsp minced garlic
1 cup of heavy cream
Shredded cheese and chopped onions for garnish
In a soup pot saute onion in the bacon grease until soft and tender. Add in the chicken broth and soups. Heat to a boil and reduce to a simmer. Peel the baked potatoes and add into the soup discarding the skins. Mash with a fork until you get the potatoes to your desired consistancy. If at this point the soup is too thick add another cup of water. Stir in the cream cheese and garlic, along with the salt and pepper at this time. Heat until melted and creamy. Top off with the cream and stir well. Serve with the bacon crumbles, cheese, and green onion.