Soup/Salad

Loaded Potato Soup

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Creamy goodness created with your favorite Kemps products.

Ingredients

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup onion (chopped)
  • 1/3 cup celery (diced)
  • 1 1/4 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% Kemps low-fat milk, divided
  • 1/4 cup Kemps sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 bacon slices, halved
  • 1/3 cup cheddar cheese, shredded
  • 4 teaspoons thinly sliced green onions

Instructions

  1. Pierce potatoes with a fork. Microwave 13 minutes or until tender. Cut in half and cool slightly.
  2. While potatoes cook, heat olive oil in a saucepan over medium-high heat. Add onion and celery and sauté 3 minutes.
  3. Add broth. Combine flour and 1/2 cup milk. Add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute.
  4. Remove from heat; stir in sour cream, salt, and pepper.
  5. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave 4 minutes. Crumble cooked bacon.
  6. Remove potato from skin. Discard potato skins. Coarsely mash potatoes into soup. Garnish with cheese, green onions and bacon.
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