TWICE BAKED POTATO SOUP

Twice Baked Potato Soup image

Provided by Paula Todora

Time 45m

Number Of Ingredients 14

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1 medium onion, chopped
2 Tbsp butter
32 oz chicken stock
1 can(s) cream of chicken soup
1 can(s) cream of celery soup
1 1/2 c whole milk (or 2% works fine)
1 tsp salt
1 tsp black pepper
32 oz bag frozen cubed hash browns
1-2 c leftover mashed potatoes, or omit if you don't have
1 lb velveeta cheese
1/2 lb bacon
3 green onions, chopped
8 oz sour cream

Steps:

1. In a large pot cook the onion in butter until soft. Add chicken stock and bring to a boil on medium high. Add cream soups, milk, salt, pepper, hash browns and mashed potatoes, if using.
2. Cook, covered, on medium heat 30 minutes, stirring occasionally, until hash browns are tender.
3. Cube the velveeta cheese and add to soup, cover, and cook on medium low until cheese melts.
4. Cut bacon into 1 inch pieces and fry in a nonstick skillet; drain and top soup with bacon, green onions and sour cream, if desired.