RECIPE FROM "THE
BAKED POTATO SOUP
1 Tbsp. butter or margarine
1 large sweet onion (1 cup chopped)
6 already-baked russett baking potatoes (8 to 12 oz. each)
2 cans (14 1/2-ounces each) Swanson's Roasted Garlic Seasoned Chicken Broth
1 cup low-fat milk
1/2 cup reduced fat sour cream
1/4 tsp. salt or to taste
1/8 tsp. black pepper or to taste
1/2 tsp. minced garlic or to taste
Real bacon bits to taste (optional)
Already-shredded Cheddar cheese to taste (optional)
Melt butter over medium heat in a 4 1/2 quart Dutch oven or soup pot.
Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop.
Raise the heat to medium high and cook for 2 minutes until the onion begins to soften.
Meanwhile, cut the already-baked potatoes in half.
Add the chicken broth to the soup pot, raise the heat to high, and bring it to a boil.
When the soup boils, reduce the heat to medium.
Meanwhile, scoop the insides of the baked potato witin 1/4 inch of the sides into a 2-quart or larger bowl. (You should have about 3 cups of potato).
Reserve the skins for another use (recipe below)
Cut the potato into bite-size pieces and add to the pot.
Add the milk and sour cream and stir well.
Do NOT let the soup boil once the milk is added.
Reduce heat if necessary.
Add the salt, pepper, and garlic, and taste to check seasonsings. Add more seasonings if needed.
Cook 3 to 5 minutes more or until heated through.
Serve at once, garnishing with bacon bits and cheese, if desired.
Sprinkle the hollowed-out skins with your favorite cheese, top with chopped green onion, and bacon bits.
Bake at 375 degrees until the cheese melts.
Serve with sour cream.