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Baked Potato Soup
Submitted by virginislander on January 27, 2003 at 10:05 pm
10 cups chicken stock
1 can Swanson's vegetable broth
1 can Campbell's Healthy Request Cream of Chicken Soup
3 or 4 leeks - cut off and discard dark green-wash and chop rest
1 onion, chopped
2 Tbsp. butter or margarine
1/2 cup fat free or skimmed evaporated milk
4 or 5 large potatoes, baked and removed from skin with spoon
4 or 5 large potatoes, peeled and cubedToppings: Shredded cheddar cheese, sour cream, sliced green onions, bacon bits
In a large stock pot, saute onions and leeks in butter. Add soups, stocks, cubed potatoes, and baked potato. Simmer 15-20 minutes, or until cubed potatoes are cooked. Puree 1/2 in a blender (small quantities at a time or with a stick blender.) Return to pot, stir in milk and heat.
Serve with cheese, bacon, green onions and sour cream on top. Add salt and pepper, if desired.
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