Loaded "Baked Potato" Soup

By dena

Ingredients

• 1 lb. baking potatoes (about 3), cubed
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 cup milk
• 3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
• 1 cup KRAFT Shredded Cheddar Cheese, divided
• 1 green onion sliced, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.

RESERVE 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

SERVE topped with sour cream and reserved ingredients.