Peppy Baked Potato Soup
1 cup HORMEL® pepperoni slices, cut into 1/4-inch strips
1 tablespoon butter or oil
1 medium onion, diced
1 clove garlic, minced
2 medium baking potatoes, peeled and cut bite-size
1 (14½-ounce) can chicken broth
1/2 cup heavy cream
In medium skillet over medium heat, cook pepperoni until crisp,
about 3 to 5 minutes. Drain pepperoni on paper towels; set aside.
Discard drippings. In medium saucepan with lid, heat butter over
medium heat. Add onions and cook, stirring until soft, about 3
minutes. Stir in garlic. Add potatoes and chicken broth. Bring
mixture to a boil, cover pan and lower heat. Cook until potatoes
are soft, about 20 minutes. Remove lid; stir in cream. Ladle soup
into bowls and sprinkle with pepperoni. Garnish with sour cream,
shredded Cheddar cheese, and chopped chives or scallions, if desired.
Makes 4 servings.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Hormel Foods.