I always look forward to the Kraft Food and Family magazine that comes out about once a quarter. I absolutely love this magazine. If you do not currently subscribe to it, go here to sign up. It's completely free and the recipes are usually very good and simple. A few years ago during this time of year, I found this recipe and tried it out. My husband and I both instantly fell in love with it. It's super easy and surprisingly very good! Perfect for a cool fall evening.
Ingredients:
2 medium baking potatoes, unpeeled
1 can (14.5 oz.) chicken broth
1 c. milk
3 slices cooked bacon (crumbled and divided)
3/4 c. shredded cheddar cheese
2 Tbsp. sliced green onions
1/4 c. sour cream
Preparation: Pierce potatoes; microwave on HIGH 5 min., turning over after 2.5 min. Cut potatoes into chunks. Combine potatoes, broth, and milk in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese, and onions to soup. If soup is too runny for you, mix some flour and water together and add to thicken.
Serve topped with reserved bacon, cheese, onions, and sour cream. Makes 4 servings, about 1 cup each.
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1 comment:
I love that magazine! I've made this soup a few times and we love it. I always worry about making soups but this one is way easy.
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