Bake five decent sized baker spuds; peel; smash one and break up the other four into pieces.
Add 2 cups milk
1 Can chicken broth
3-4 cloves fresh garlic, pressed
pepper (to taste)
two stalks celery, chopped
one bunch (or 5-6) green onions, chopped
Bake up a package of your favourite bacon; take one teaspoon of the grease and put it in the pot; crumble the rest of the bacon into the soup
let the soup simmer a bit
when the soup is ready, add in a cup of sour cream.
If you want to sprinkle sharp cheddar over the top, you can, and I highly recommend it! I used Kraft last night, but I usually use Cracker Barrel Vermont White Sharp Cheddar Cheese. Either will do, honestly.
**this recipe is a reworking of the one I got from Pampered Chef - I like to take a recipe and change it up - to this one, I just added MORE because I like a hearty soup not a "I'm on a diet" soup**
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5 comments:
Excellent! I was going to ask for the recipe! Thanks!
I bet baking the potatoes is what makes it so good. I prefer to bake potatoes for mashed potatoes. Much better.
Going to copy this and make it. I have a bunch of red potatoes that I need to use up. Let you know how it turns out...
YUM.
This sounds delicious. I will have to try it.
I love the 'voice' in your writing. You are so casual and friendly.
My husband always teasing me because if it is a 90 degree day, that's the day I bake cookies! Who turns the oven on when it is so hot outside? Well, I do! I see that I am in good company!
Sounds very yummy to me Sarah! I'd have that year round, must be a dumdum here too. LOL
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