Kraft offers a well-reviewed recipe for bacon and baked potato soup. The recipe receives 4.5 out of five stars on Kraft.com and calls for ingredients such as bacon, baked potatoes, yellow onions and celery. It requires 30 minutes to make and yields six servings.Continue Reading
To make the soup, bake two potatoes ahead of time, and cut the potatoes into 1/2-inch cubes. Melt 1 tablespoon butter or margarine in a Dutch oven or large saucepan on medium heat. Add 1/4 cup each of chopped yellow onions and chopped celery. Cook the mixture for around five minutes or until the vegetables are tender crisp, stirring as they cook.
Add 1 14 1/2-ounce can of fat-free reduced-sodium chicken broth, 1 1/4 cups milk, the cubed baked potatoes and 1/8 teaspoon pepper. Bring the mixture to a boil, stirring constantly while it cooks and using the back of a spoon to slightly crush the potatoes. Allow to simmer on medium-low heat for five minutes, stirring frequently.
Slice 1 green onion, reserving 1 tablespoon for garnish. Crumble 8 slices of center-cut bacon, reserving 2 tablespoons for garnish. Also reserve 3 tablespoons of shredded cheddar cheese.
Add 8 slices of crumbled bacon, the rest of the green onion and the rest of 3/4 cup of shredded cheddar cheese to the soup. Cook for five minutes longer or until the cheese melts. Stir constantly.
Serve the soup topped with the remaining green onion, cheese, bacon and 1/4 cup sour cream.Learn more about Grocery