Though it’s already springtime, cold weather is back again this week. While here in California we’re finally getting some much-needed rain, it’s quite chilly outside. This recipe for Quick & Easy Baked Potato Soup has been in my collection for many years and it’s always a favorite when my gang needs warming up!
Quick & Easy Baked Potato Soup
Ingredients:
– 8 medium potatoes, baked and cooled
– 4 cans (14 ½ oz.) chicken broth
– ½ cup sour cream
– 1 cup shredded cheddar cheese
– 1 tsp. fresh ground pepper
– 4 tbs. crumbled cooked bacon
– 2 green onions, sliced or fresh basil leaves
Directions:
Peel potatoes and cut into ½ in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream and remaining potatoes. Cook over low heat until heated through (do not boil).
Garnish with cheese, fresh ground pepper, bacon and green onion or basil.
Serves 8.