A top selling favorite no matter the season. Using Cream Soup Base with left over baked potatoes guarantees low food cost.
|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Cream Soup Base Mix (either #067T or #096T)|
|1 1/2 cups||Cooked Bacon Crumbles|
|1/2 medium||Yellow Onion, Julienned|
|5||Large Left Over Baked Potatoes, diced|
|2 cups||Sour Cream|
|1 cup||Shredded Cheddar Cheese, divided|
|1/4 cup||Chopped Chives|
In a large stock pot, pour Cream Soup Base Mix (28 oz) into hot water while stirring with a wire whip. Continue to stir until mix is completely dissolved and soup base is smooth. Set aside.
In a seperate pot, sear the bacon crumbles and onions, being careful not to burn the bacon but allowing onion to tenderize.
Gently fold in diced potatoes and sour cream into bacon/onion mixture.
Pour the baon/onion/sour cream mixture into the Cream Soup Base and stir gently to incorporate.
Add 3/4 cup of shredded cheddar cheese and bring mixture up to desired temperature, stirring occasionally.
Garnish bowls of soup with remaining shredded cheese and chives.