Loaded Baked Potato Soup

Print recipe as: 3x5 | 4x6 | 8.5x11
The extra creamy version of this party favorite with the added boost of dairy protein.


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
  • 6 ounce AE Classic Greek 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


    MORE AE RECIPES    

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