Baked Potato Soup

I always cook extra baked or mashed potatoes so I can have this meal ready to whip up later on in the week. It is a real wintertime winner! Delicious served in bread bowls along side a green salad.

Serves: 4 (1 3/4 cups per serving)

4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup green onions with tops, thinly sliced
1 can (14 1/2 oz) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp ground black pepper
1 cup sour cream
1/2 cup shredded cheddar cheese

1. Remove skins from baked potatoes and coarsely mash.
2. Cook bacon until crisp. Drain, crumble and set aside. Reserve 1/2 to 1 tsp drippings in the pan.
3. Chop celery, thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into bowls and shred cheese over each serving.

Courtesy of Pampered Chef

Day Before Mashed Potatoes

9 potatoes, peeled and cubed
6 oz cream cheese
1 c. sour cream
2 t. onion powder
1 t. salt
1/4 t. pepper
2 T. butter

Bring large pot salted water to boil. Cook potatoes til tender but firm (about 15 minutes). In a large bowl, mash until smooth. Mix in remaining ingredients. Cover and refrigerate overnight. Preheat oven and grease a medium baking dish. Spread mixture into dish and bake in preheated oven 30 minutes.
Makes 8 servings

Courtesy of Julie T