Baked Potato Soup - loaded

By Jgerwin

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.