- Servings: 5-6
|3||Celery Stalks, diced|
|5-6||Strips of Bacon|
|1 can||Cream of Chicken Soup|
|5 cups||Reduced-fat Milk or Whole Milk|
|5-6||Baked Potatoes, cut in chunks|
|Salt & Pepper, to taste|
Cook bacon in large pot. Remove; saute onion and celery in bacon grease. Add flour to make paste. Add salt and pepper and about 2 cups of milk. Add chicken soup and remaining milk. Stir in potatoes and crumbled bacon pieces. Cook and stir until thickened and bubbly.
*For a lighter recipe, substitute turkey bacon, and chicken broth for 1/2 of the milk.
As a Personal Chef, I've made this recipe for clients as well as my family, and it always comes back with rave reviews. Tip: For even greater comfort food, make some homemade bread to go with it.