LOADED BAKED POTATO SOUP

By Jaxson

Ingredients

• 1 LB BAKING POTATOES, CUT INTO CUBES
• 1 CAN (14 1/2 OZ) CHICKEN BROTH
• 1 CUP MILK
• 3 SLICED COOKED BACON CRUMBLED AND DIVIDED
• 1 CUP SHREDDED CHEDDAR CHEESE
• 2 TBSP GREEN ONION, SLICED
• 1/4 CUP SOUR CREAM

Preparation

Step 1

PLACE CUBED POTATOES IN LARGE MICROWAVABLE BOWL; COOK ON HIGH 5 MINUTES STIRRING AFTER 2 1/2 MINUTES, ADD BROTH AND MILK TO BOWL; STIR.

MICROWAVE ON HIGH 10 MINUTES. STIRRING AFTER 5 MINUTES. RESERVE 2 TBSP EACH OF BACON AND CHEESE AND 1 TBSP ONION FOR TOPPING, SET ASIDE. ADD REMAINING BACON, CHEESE, AND ONIONS. TOP WITH RESERVE