Baked Potato Soup
Baked potato(es) with salt
2 small, reserved from Chili-Topped Baked Potatoes
4 medium, thinly sliced
3 medium clove(s), minced
Canned chicken broth
14 oz, reduced-sodium
¼ cup(s), fresh, chopped
- Coarsely chop the potatoes (leave the skin on); set aside.
- Cook the bacon in a medium nonstick saucepan until crisp; drain the bacon on paper towels and set aside. Pour off and discard all but 1 teaspoon of the bacon drippings from the saucepan.
- Add 2 of the scallions and the garlic to the drippings in saucepan. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2–3 minutes. Stir in the half-and-half and parsley; return to a simmer. Serve the soup sprinkled with the bacon and the remaining 2 sliced scallions. Yields 2 1/4 cups per serving.