Loaded Baked Potato Soup
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth or vegetable broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded sharp cheddar cheese
2 TBSP diced yellow onions
1/4 cup sour cream
*Combine broth, potatoes and milk. Cook on low-medium for one hour.
*Add 1/4 cup sour cream, stir and cook for 5 minutes.
*Reserve 2 TBSP of the bacon and cheese, and 1 TBSP of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
*Serve topped with reserved bacon, cheese and onions.
Makes 4 servings (1 cup each)
Pairs Well With
This soup is great to serve on Superbowl Sunday, or for any fall/winter gathering.