Recipe for cooking baked potato, sour cream and bacon soup

Soups for Salads :: Vegetable Soups

Baked Potato, Sour Cream and Bacon Soup

1 Tbsp. butter or butter replacement
1/4 C. chopped onion
1/4 C. chopped celery
1 (14 1/2 oz.) can chicken broth
1 1/4 C. milk
2 med. baking potatoes, baked and cut into 1/2-in. cubes
1/4 tsp. salt
1/4 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
2 Tbsp. green onions, divided
1/4 C. sour cream

Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.

Slightly crush potatoes with spoon. Reduce heat to med.-low; simmer 5 min., stirring frequently. Reserve 2 Tbsp. each bacon, cheese and green onions for toppings. Add remaining bacon, cheese, green onion and sour cream to soup just before servings. Cook until cheese is melted, stirring constantly. Serve topped with bacon, cheese and green onions.