4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup green onion with tops, thinly sliced
1 14-1/2 ounce can chicken broth
1-1/2 cup milk
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup light sour cream
2 ounces cheddar cheese, shredded (1/2 cup)
- Remove skins from baked potatoes. In classic batter bowl, coarsely mash potatoes with nylon masher
- In 4 quart casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 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 into bowls and top with cheese
I didn't have to make any changes nor would I! It was perfect just as it was!!