Potato Soup

  The day started with a freezing cold parade and ended with Potato Soup!

Potato Soup:

Directions for Making the Soup

Ingredients Needed:

• 1 Tbsp. butter or margarine
• 1/4 cup chopped yellow onions
• 1/4 cup chopped celery
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1-1/4 cups milk
• 3/4 lb. baking potatoes (about 2), baked, cut into 1/2-inch cubes
• 1/8 tsp. pepper
• 1 green onion, sliced, divided
• 8 slices cooked Center Cut Bacon, crumbled, divided
• 3/4 cup Cheddar cheese
• 1/4 cup sour cream

Steps:

1. Melt the Butter: In a large saucepan or Dutch oven, melt 1 Tbsp. of butter over medium heat.
2. Cook the Vegetables: Add 1/4 cup of chopped yellow onions and 1/4 cup of chopped celery. Cook and stir for 5 minutes until they are crisp-tender.
3. Add Liquids and Potatoes: Pour in the chicken broth and milk. Stir well and bring to a boil.
4. Prepare the Potatoes: Slightly crush the baked potatoes with the back of a spoon and add them to the pot. Stir in 1/8 tsp. of pepper.
5. Simmer: Reduce heat to medium-low and simmer for 5 minutes, stirring frequently.
6. Add Toppings: Reserve 1 Tbsp. of green onions, 2 Tbsp. of bacon, and 2 Tbsp. of cheese. Add the remaining green onions, bacon, and cheese to the soup. Cook for an additional 5 minutes until the cheese is melted, stirring constantly.
7. Serve: Ladle the soup into bowls and top with the reserved green onions, bacon, cheese, and sour cream. Enjoy!