Loaded Baked Potato Soup
This hot soup is packed with flavour and perfect for cool winter days.
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Cooking tools:
- Hand mixer
- Blender
- Food processor
- Potato masher
- Colander
- Grater
- Saucepan
- Skillet
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 1 1/2 lb (750 g) russet potatoes, peeled and cubed
- 6 bacon, strips, chopped and divided
- 1 onion, finely chopped
- 1 celery stalks, finely chopped
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) dried thyme leaves
- 1 1/2 cups (375 mL) GAY LEA - Original Sour Cream
- 1/2 cup (125 mL) sodium reduced chicken broth
- 2 cups (500 mL) HEWITT'S - milk
- 1/2 cup (125 mL) green onions, thinly sliced
- 1/2 cup (125 mL) IVANHOE - Old Cheddar, shredded
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