Loaded “Baked Potato” Soup
1 lb baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz) chicken broth 1 C milk
3 slices bacon, cooked, crumbled, divided
1 C shredded cheddar cheese, divided
2 tbsp sliced green onions, divided ¼ c sour cream
Place cubed potatoes in large microwaveable bowl; microwave on High for 5 min, stirring after 2 ½ min. Add broth and milk to bowl; stir. Microwave on High 10 min, stirring after 5 min. Crush potatoes with a potato masher. Reserve 2 tbsp each of the bacon and cheese, and 1 tbsp of the onions for the toppings; set aside. Add remaining bacon, cheese, and onions to soup. Serve topped with reserved bacon, cheese, onions, and sour cream.
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