Baked Potato Soup
(Main Dishes Cookbook, pg. 7)
4 medium baked potatoes
2 slices bacon
½ cup celery, chopped
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup light sour cream
2 oz shredded cheddar cheese (1/2 cup)
Remove skins from baked potatoes. In Classic Batter Bowl, coarsely mash potatoes with Nylon Masher.
In 4-Qt. Casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.
Meanwhile, chop celery with Food Chopper. Thinly slice green onions with Utility Knife. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt, and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup in to 4 bowls using Nylon Ladle. Shred 2 tablespoons of cheese over each serving using Deluxe Cheese Grater.
Yield: 4 servings