Tasty Thursday #4

Hosted by Trista at The Pumkin Patch.

I saw versions of potato soup on a few menus this week and thought for today's Tasty Thursday I'd share mine. I LOVE this stuff!!

Bacon & Baked Potato Soup

1 Tbsp. butter or margarine
1/4 cup chopped onion
1 can (14 oz) chicken broth
1 1/4 cups milk
4 med. red potatoes, cut into 1-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled
2 cups cheddar cheese, finely shredded
2 Tbsp. green onion slices
1/4 cup sour cream

Boil potatoes in large pot of water until just tender. DO NOT OVERCOOK! Melt butter in heavy saucepan or Dutch oven. Add onion; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce head to medium-low; simmer 5 minutes, stirring frequently. Add 1 1/2 cups of cheese. Simmer until cheese is melted, stirring constantly. Serve topped with remaining cheese, bacon, green onion and sour cream.

Makes about 6 - 1 cup servings

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