Bacon and Baked Potato Soup

BakinBaby's Note:

Comfort Food for sure. I found this gem in a 2009 Midwest Living Magazine.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 lb yukon gold potato
• 3 tablespoons butter
• ½ cup onion (chopped0)
• ¼ cup celery (chopped)
• 3 tablespoons flour
• ½ teaspoon thyme
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 4 cups half-and-half
• 1 ½ cups American cheese (shredded or diced)
• 1 cup chicken broth
• 8 slices bacon (cooked and crumbled)
• 2 tablespoons green onions (sliced thin)
• ¼ cup sour cream

Directions:

1. Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
2. In a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
3. Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 Celsius cheese and broth, stir until cheese melts.
4. Slightly mash potatoes with the back of a spoon.
5. Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
6. To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.

Reviews

[AZPARZYCH]

This was good, I liked that you use baked potatoes rather than boiled. I did add about 1/2 cup extra cheese in the soup as well as some seasoned salt and pepper. Was very creamy and filling. Made for Everyday Holiday.