Baked Potato Soup

Nothing says comfort quite like a warm bowl of Baked Potato Soup, and this version delivers all the rich, cozy flavors you love with a flavorful Benissimo twist. Creamy potatoes, savory bacon, and melted cheddar cheese come together with the aromatic depth of Benissimo Leek & Garlic Seasoning, creating a soup that tastes slow-simmered but is surprisingly simple to make. The blend of gentle garlic and delicate leek adds a layered, herbaceous note that elevates every spoonful. It’s the perfect recipe when you’re cravinServes 4g something hearty, satisfying, and effortlessly delicious.

Ingredients:

1 tablespoon butter
¼ cup celery, chopped
2 tablespoons Leek & Garlic Seasoning
15 ounces chicken broth
1 ¼ cups milk
2 baking potatoes, baked, cut into ½ inch pieces
⅛ teaspoon freshly ground black pepper
8 slices bacon, cooked & crumbled, divided
¾ cup shredded mild Cheddar cheese, divided
¼ cup sour cream

Instructions

1. Melt butter in a large saucepan on medium heat.  Add celery and Leek & Garlic Seasoning; cook until celery is crisp-tender, about 5 minutes.

2. Add chicken broth, milk, pepper and potatoes, bring just to a boil, stirring constantly.  Lightly crush potatoes with the back of a spoon.  Simmer on medium-low heat 5 minutes, stirring frequently.

3. Reserve 1 tablespoon bacon and 1 tablespoon cheese.  Add remaining bacon and cheese to soup; cook 5 minutes or until cheese is melted, stirring constantly.

4. Serve topped with reserved bacon, cheese and sour cream.