Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

2 med. baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth (I use 1 3/4 c. water & chicken bouillon)
1 c. milk
3 slices bacon, cooked & crumbled
3/4 c. shredded cheddar cheese
2 T. sliced green onions
1/4 c. sour cream

Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth & milk in large microwavable bowl. Microwave on high 6 min. Slightly crush potatoes with a potato masher.

Reserve 2 T. each of the bacon & cheese & 1 T. of the onions for topping; set aside. Add remaining bacon, cheese, & onions to soup.

Serve soup topped with reserved bacon, cheese, onions & sour cream. Makes 4 servings, about 1 cup each. Even better the next day.

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