Baked Potato Soup
4 - 5 baking potatoes
2 cups water
1 quart low fat milk
1/2 cup celery
1/4 cup butter
1/2 cup light sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup low fat sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste
Place potatoes in the oven and cook for about
1 hour at 350
degrees. Meanwhile heat water in a large saucepan
and add chopped
celery to the water and simmer until celery is
tender. When
potatoes are fully cooked, slice down the center
and scoop out p
ulp of each potato and add to celery and water.
Add milk, butter,
sour cream, bacon, green onions, 1 cup of the
cheddar cheese,
parsley or dill and salt and pepper.
Allow mixture to simmer over low-medium heat until
it thickens.
Serve hot with cheddar cheese sprinkled on top.
You may also add
chives (from the top of the green onions), bacon
pieces and sour
cream.
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