Sunday, February 15, 2009Baked Potato Soup

1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth
1 cup milk
3 rashers of bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided (we prefer to use 2)
1/4 cup sour cream

Microwave potatoes in large microwaveable bowl on high for 5 minutes, stirring after 2-1/2 min.
Stir in broth and milk.
Microwave 10 minutes., stirring after 5 min. (We did this step twice because the potatoes were not ready.)
Carefully mash potatoes. (You could also run it through a blender for extra smoothness.)
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.

Source: www.kraftfoods.com

One Response to “Baked Potato Soup”

Comment from Adam and Megan’s Mom
Time March 9, 2009 at 9:41 pm

YUMMY! I’m making this one day this week for sure! THANKS