Ingredients:
8 oz. bacon, cooked, drained and crumbled
4 tbsp butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onions, diced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half and half
4 large baking potatoes, baked, peeled, diced
1 tsp. salt
1/4 tsp. pepper
8 oz. container sour cream
8 oz. shredded cheddar cheese
Cooking Instructions
Saute onion and celery in butter, cook until tender. Stir in green onion and flour until blended. Stir in broth, cover and cook until mixture is thick and veggies are tender. Stir in half and half, potatoes, salt, pepper and cheese. Cook until cheese is melted. Blend half of soup until smooth and add back to the pot. Add sour cream and bacon. Serve.
8 oz. bacon, cooked, drained and crumbled
4 tbsp butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onions, diced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half and half
4 large baking potatoes, baked, peeled, diced
1 tsp. salt
1/4 tsp. pepper
8 oz. container sour cream
8 oz. shredded cheddar cheese
Cooking Instructions
Saute onion and celery in butter, cook until tender. Stir in green onion and flour until blended. Stir in broth, cover and cook until mixture is thick and veggies are tender. Stir in half and half, potatoes, salt, pepper and cheese. Cook until cheese is melted. Blend half of soup until smooth and add back to the pot. Add sour cream and bacon. Serve.