
Baked Potato Soup
Ingredients
- 4 - 5 baking potatoes
- 2 cups water
- 1 quart milk
- One half cup celery
- One quarter cup butter
- One half cup sour cream
- One third cup bacon, (cooked and crumbled)
- One third cup green onion, ( chopped)
- 2 cup sharp cheddar cheese, ( shredded)
- 1 Tbsp. fresh parsley or dill, ( chopped)
Instructions
- Place potatoes in the oven and cook for about 1 hour at 350 degrees
- Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender
- When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water
- Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper
- Allow mixture to simmer over low-medium heat until it thickens
- Serve hot with cheddar cheese sprinkled on top
- You may also add chives (from the top of the green onions), bacon pieces and sour cream
- When I made this recipe last time, I chopped up the potato peels and added them to the soup
- The skins added flavor and texture and you may want to try this
- I also understand that most of the vitamins and minerals are in the skin of the potato