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Loaded Baked Potato Soup Recipe

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Loaded Baked Potato Soup Recipe


1 pound baking potatoes (about 3), cubed
1 (14.5 oz.) can fat-free reduced-sodium chicken broth
1 cup milk
3 slices Oscar Mayer bacon, cooked, crumbled and divided
1 cup Kraft shredded Cheddar cheese
1 green onion sliced, divided
1/4 cup Breakstone’s or Knudsen Sour Cream

Darlene’s Tip: You do not have to use the particular brands that are mentioned, just saying! And you can alter to your liking!

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Step 1: Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.

Step 2: Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

Step 3: Serve topped with sour cream and reserved ingredients.

Tips: Peel potatoes before cubing. (I would totally leave the peeling on!!! I love the peeling!)

Source and Image: Baking Center


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