Ingredients for Bacon And Baked Potato Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 large russet potatoes, peeled and cubed
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sliced green onions
- salt and freshly ground black pepper, to taste
- sour cream for garnish, to taste (optional)
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How to Make Bacon And Baked Potato Soup
- Melt 2 tablespoons of butter in a large heavy saucepan or Dutch oven over medium heat.
- Add 1 medium chopped onion and 2 chopped celery stalks. Cook and stir until tender-crisp, about 5-7 minutes.
- Add 4 cups of chicken broth, 1 cup of milk, and 2 large cubed russet potatoes.
- Bring to a gentle boil, stirring constantly.
- Reduce heat to low, slightly crush some potatoes with the back of a spoon for a thicker consistency.
- Simmer for 5-7 minutes, or until potatoes are tender, stirring occasionally.
- Reserve 2 tablespoons of crumbled bacon, 2 tablespoons of shredded cheddar cheese, and 1 tablespoon of sliced green onions for garnish.
- Stir in the remaining crumbled bacon, shredded cheese, and sliced green onions.
- Season generously with salt and pepper to taste.
- Serve hot, topped with the reserved bacon, cheese, green onions, and a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
64g
Carbs
6g
