Baked Potato Soup

Baked Potato Soup
By: Doris Christopher

4 medium baked potatoes
4 slices of bacon
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 sour cream
2 ounces cheddar cheese, shredded (1/2 cup)

Remove skins from baked potatoes. In bowl coarsely mash potatoes.

In saucepan 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.

Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.

Serves 4