Loaded Baked Potato Soup
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
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