Saturday, October 30, 2010

Creamy Loaded Baked Potato & Chicken Soup

This is truly an original but was so good.

1 package bacon - chopped, cooked and drained
2 cups chicken broth or vegetable broth
1 leek - chopped and cleaned
2 tbsp minced garlic
1 can cream of chicken
1 can cream of mushroom
1 small can mushrooms
1 can chicken or 2 cups cooked chicken
1 can cream of corn
6 baker potatoes
Salt & pepper to taste

Bake potatoes in the microwave, slice, set aside until cool.

Combine leeks, garlic and a small amount of broth in a soup pot. Cook until leeks are bright and tender. Add all remaining ingredients, including potatoes that have been peeled and cubed. Cook on medium heat until bubbling. Stir often. Reduce heat to simmer, stirring often for 45-60 minutes. Serve with dallop of sour cream and/or shredded cheese.