INGREDIENTS
* 6 med to large baking potatoes (I used Russet)
* 1/2 cup butter
* 1 medium onion, small chop
* 1 celery stalk, small chop
* 1 cup of grated carrot
* 4 cloves of garlic, minced
* 1/2 cup all-purpose flour
* 4 cups whole milk
* 2 cups of reduced sodium chicken broth
* 1 tablespoon salt
* 2 teaspoon ground black pepper
* 2 teaspoons of Mrs. Dash Original
* 1 lb bacon, cooked crisp and chopped
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream
DIRECTIONS
1. Prick potatoes with fork and cook potatoes in 350º oven for 90 minutes or until internal temp reaches 210º. Allow to cool, then scoop out potato from skins into a large bowl and use a potato masher to break up.
2. In a large saucepan over medium heat, melt butter. Saute' onion for about 3 or 4 minutes. Add the celery, garlic and carrot and cook for another 2 or 3 minutes.
3. Stir in flour and cook about a minute. Combine the milk and chicken stock, and whisk in a little at a time, stirring constantly. Allow mixture to come to a boil, while continuing to stir, until thickened. Stir in potatoes, salt, pepper, 1/3 of the bacon, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
4. This soup will be thick, you can thin it out using more chicken stock or additional milk, perhaps even reduced fat milk to aid in thinning.
You'll have leftovers, makes approx. 8 good sized bowls of soup.
* 6 med to large baking potatoes (I used Russet)
* 1/2 cup butter
* 1 medium onion, small chop
* 1 celery stalk, small chop
* 1 cup of grated carrot
* 4 cloves of garlic, minced
* 1/2 cup all-purpose flour
* 4 cups whole milk
* 2 cups of reduced sodium chicken broth
* 1 tablespoon salt
* 2 teaspoon ground black pepper
* 2 teaspoons of Mrs. Dash Original
* 1 lb bacon, cooked crisp and chopped
* 4 green onions, chopped
* 10 ounces shredded Cheddar cheese
* 1 (8 ounce) container sour cream
DIRECTIONS
1. Prick potatoes with fork and cook potatoes in 350º oven for 90 minutes or until internal temp reaches 210º. Allow to cool, then scoop out potato from skins into a large bowl and use a potato masher to break up.
2. In a large saucepan over medium heat, melt butter. Saute' onion for about 3 or 4 minutes. Add the celery, garlic and carrot and cook for another 2 or 3 minutes.
3. Stir in flour and cook about a minute. Combine the milk and chicken stock, and whisk in a little at a time, stirring constantly. Allow mixture to come to a boil, while continuing to stir, until thickened. Stir in potatoes, salt, pepper, 1/3 of the bacon, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
4. This soup will be thick, you can thin it out using more chicken stock or additional milk, perhaps even reduced fat milk to aid in thinning.
You'll have leftovers, makes approx. 8 good sized bowls of soup.
