Loaded Baked Potato Soup

Ingredients

• 4-6 cups left over mashed potatoes or 4 medium baked potatoes
• 4 slices bacon
• 1/2 cup chopped celery
• 1/2 cup sliced green onion, including tops
• 1-14 1/2 ounce can chicken broth
• 1 1/2 cups AE Milk
• 1 garlic clove, pressed
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 carton AE Plain Lowfat Yogurt or Unsweetened Whole Milk Yogurt
• 1/2 cup shredded cheddar cheese
• 2-3 thinly sliced green onions
  
   

Directions

If using baked potatoes, remove skins and coarsely mash.  Cook bacon over medium heat until crisp.  Drain on paper towel; crumble and set aside. Reserve 1 teaspoon of drippings.

In reserved drippings, saute onions and celery over medium heat for 2-3 minutes.  Add pressed garlic and cook for 1-2 minutes.  Add broth, milk, potatoes, salt and pepper, and bring to a boil.  Reduce heat and simmer for 10 minutes.

Stir in yogurt and ladle into 4 soup bowls.  Top with shredded cheese, crumbled bacon and green onions.


 

Serves 4