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Saturday, November 29, 2008

Bacon Baked Potato Soup

3/4 cup finely chopped celery
1/2 cup finely chopped white onion
1 large Garlic clove, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
2 1/2 cups Chicken Broth
3 tablespoons Heavy Cream
1 cup grated cheddar cheese
1 1/2 tablespoons minced Fresh Chives
Bacon Bits, and Sour Cream

Preparation:In a heavy saucepan cook the celery, onion and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the celery & onion begin to soften. Cut the peeled potato into 1-inch pieces, add to onion mixture with the broth and the heavy cream, and simmer, covered, for about 10 minutes. Add the grated cheddar cheese to the soup.
When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits, cheese and chives.

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