Bacon And Baked Potato Soup

Ingredients

2 6- to 8-oz. baking potatoes (such as russet or Yukon gold)
3 Tbsp. butter
1/2 cup chopped onion
1/4 cup chopped celery
3 Tbsp. all-purpose flour
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
4 cups half-and-half, light cream or milk
1-1/4 cups shredded American cheese (5 ounces)
1 cup chicken broth
8 slices Oscar Mayer Center-Cut Bacon or other bacon, crisp-cooked, drained and crumbled
2 Tbsp. thinly sliced green onion
1/4 cup dairy sour cream

Directions 1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.2. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.3. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.4. To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).



Creamy Irish Potato Soup

Ingredients

2 tbsp.  butter

4   medium green onions, sliced (about 1/2 cup)

1 stalk  celery, sliced (about 1/2 cup)

1 3/4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)

1/8 tsp.  ground black pepper

3   medium potatoes, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups  milk

Directions

1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

2. Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.