Loaded Baked Potato Soup

Easy · 9 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 1/2 # Russet Potatoes, peeled and cubed
• 3/4 c fat-free half-and-half
• 1/2 c shredded sharp cheddar cheese
• 1/4 c cooked and crumbled bacon
• Salt and pepper
• 1 3/4 c Kitchen Basics chicken stock
• 1/2 c sour cream
• 1/3 c sliced green onions (green tops only)
• 1/4 tsp garlic salt

Instructions

1. Combine potatoes and stock in medium sauce-pan. Bring to a boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are tender.
2. let cool slightly, then transfer potatoes and stock to a blender or food processor. Blend until fairly smooth with some small chunks of potatoes remaining.
3. Return mixture to saucepan and heat until boiling.
4. Remove from heat and stir in half-and-half, sour cream, cheese, green onions, bacon, garlic salt, salt and pepper.
5. Cook over low heat for 5 minutes more.

Tags: pepperplate-import

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