Baked potato soup

Yield: 1 servings

Measure Ingredient
8 ounces Baked potatoes
1 medium Chopped onion
1 tablespoon Chopped green onion
2 teaspoons Butter
3 cups Chicken stock
Salt and pepper to taste
1 cup Half and half
Sour cream
Shredded cheedar cheese
Minced green onions
Parsley

Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley.

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