bacon and baked potato soup
This is a great soup I serve on a chilly night! We serve it up with a nice salad! Found on Midwestliving.com
prep time
20 Min
cook time
55 Min
method
---
yield
6 serving(s)
Ingredients
- 2 - 6 - 8 ounces baking potatoes (such as russet or yukon gold)
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups half-and-half, light cream or milk
- 1 1/4 cups shredded american cheese (5 ounces)
- 1 cup chicken broth
- 8 slices oscar mayer® center-cut bacon or other bacon, crisp-cooked, drained and crumbled
- 2 tablespoons thinly sliced green onion
- 1/4 cup dairy sour cream
How To Make bacon and baked potato soup
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Step 1Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
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Step 2In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
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Step 3For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
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Step 4To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each). 17 points per serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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