Remove skins from the baked potatoes. In bowl, coarsely mash potatoes. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain. Crumble and set aside.
Discard all but 1/2 teaspoon drippins in pan. Meanwhile, chop celery. Thinkly slice green onions.
Add chicken broth, milk, salt, and black pepper to drippings in pan. Bring to a boil. Reduce heat, simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup into four bowls. Shred 2 tablespoons of cheese over each serving.
Originally Submitted
10/3/2008
0 Out of 5 from
0 reviews
You can add this Baked Potato Soup recipe to your own private DesktopCookbook.
