Loaded Baked Potato Soup

This is an incredibly easy recipe, and is really good! It is meant to be microwaved, but I cooked mine on the stove.

Prep: 5 min. Total: 16 min

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded Cheddar Cheese, divided
2 TB sliced green onions, divided
1/4 cup Sour Cream

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 min, stirring after 3 min. Slightly crush potatoes with a potato masher.

Reserve 2 TB each of the bacon, cheese, onions and sour cream.

Serve topped with reserved bacon, cheese, onions and sour cream.

Makes 4 servings, about 1 cup each


When I made this I trippled the recipe as it doesn't make a whole lot. Instead of the can of chicken broth I just made 2 cups of broth from buillion, which does make a few ounces more than the recipe calls for. Also, instead of sliced bacon I used bacon end pieces which we like since the pieces are thicker. When we have this again, I will use more potatoes and rather than mashing them slightly will just leaved them in chunks. With the potatoes mashed they settle at the bottom of the soup, so the bottom is thick but the top layer of soup is pretty runny.
Next time I also plan on making the soup a little thicker by adding some flour; it was pretty runny.