Thursday, October 25, 2007

Baked Potato Soup

I was given this recipe by a newlywed when I was a newlywed so it feeds just two, but it shouldn't be hard to make a bigger batch.

2 medium baking potatoes
1 14.5 oz can of chicken broth
2 T sour cream
1/8 tsp fresh ground pepper
Cheese, bacon bits and chives to top (optional)

Bake potatoes. Cut one into fourths and blend with broth until smooth. Transfer to a saucepan. Dice second potato and add to mixture. Carefully stir in sour cream and pepper. Heat through, but do not boil. Serve topped with your favorite baked potato toppings. Yummy and fast!