Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1/4 cup chopped onions
1/4 cup chopped celery
1 (14 1/2 ounce) cans chicken broth
1 1/4 cups milk
2 medium baking potatoes, baked,cut into 1/2 inch cubes
10 slices bacon, crisply cooked,crumbled and divided
3/4 cup cheddar cheese, divided
2 tablespoons sliced green onions, divided
salt and pepper
1/4 cup sour cream
Directions:
Melt butter in heavy saucepan or Dutch oven.
Add onion and celery;cook and stir until tender-crisp.
Add broth, milk and potatoes; bring just to boil, stirring constantly.
Slightly crush potatoes with back of spoon.
Reduce heat to medium-low; simmer 5 minutes,stirring frequently.
Reserve 2 Tbsp.
of the bacon, 2 Tbsp.
of the cheese and 1 Tbsp.
of the green onion for toppings; set aside.
Stir in remaining bacon, cheese and green onion just before serving.
Season to taste with salt and pepper.
Serve topped with reserved bacon, cheese, green onion and sour cream.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.