Baked Potato Soup

4 Med Baked Potatoes
2 Slices Bacon
1/2 Cup Celery, Chopped
1/2 Cup Green Onions, Chopped
1 Can 14 1/2 ounces chicken broth
1 1/2 Cup Milk
1 Garlic Clove, Chopped
1/2 Tsp Salt
1/4 Tsp Ground Black Pepper
1 Cup Light Sour Cream
2 Ounces Cheddar Cheese
Shredded (1/2 cup)

1. Remove Baked Potatoes. In bowl coarsely mash potatoes with Masher.
2. In 4 Qt Casserole, cook bacon over med heat until crisp. Remove bacon; crumble and set aside. Keep 1/2 teaspoon of dripping from pan.
3. Meanwhile, chop celery & green onions. Add chicken broth, milk, mash potatoes, celery, green onions, garlic, salt and ground black pepper to dripping in pan. Bring to boil. Reduce heat; simmer 10 mins.
4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. 2 tablespoon of cheese over each serving.

** Fresh garlic adds a wonderful flavor to many recipes. Make this recipe with planned-over baked potatoes. Just bake extra potatoes for a weekend meal and you'll be ready to make this soup on a weeknight. If you don't have leftover baked potatoes, scrub and prick potatoes with the Hold N Slice then bake in 400 oven 1 hour or microwave on HIGH 11-13 mins until fork-tender. Cool sightly before using.

Nutrients per serving (1 3/4 cups): Calories 340, Fat 15g, Sodium 970 mg, Dietary Fiber 2 g


Number of Servings: 4

Recipe submitted by SparkPeople user JACFEHRENBACHER.