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Ingredients
- 2 medium baking potatoes, unpeeled
- 1 Can (14.5 oz) fat-free reduced sodium chicken broth
- 1 C milk
- 3 slices bacon - cooked, crumbled and divided
- 3/4 C shredded cheddar cheese, divided
- 2 TBLS sliced green onions, divided
- 1/4 C sour cream
Preparation
Step 1
Pierce potatoes; microwave on High 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on High 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher.
Reserve 2 TBLS each of the bacon and cheese and 1 TBLS of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions and sour cream.