Loaded Baked Potato Soup
1 tbsp butter
1 cup chopped onion
6 Russet potatoes (already baked)
2 cans (about 14 ounces each) chicken broth
1 cup milk
1/2 cup sour cream
1/4 tsp salt
1/8 tsp pepper
Bacon bits, shredded cheddar cheese, green onions to top.
-Melt butter in a 4.5 quart soup pot over medium heat. Add the chopped onion to the pot. Raise the heat to medium-high and cook until the onion begins to soften, about 2 minutes.
-Meanwhile, cut baked potaotes in half. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Meanwhile, scoop the insides of the baked potatoes out, and cut into bite sized pieces. Add them to the pot.
-Add the milk and sour cream and stir well. Add the salt & pepper to taste. Cook until heated through. Serve at once, garnished with cheese, bacon bits, and green onions if desired.
4 large servings.