• Servings: 4
• 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

1. DIRECTIONS:
2. *Combine broth, potatoes and milk. Cook on low-medium for one hour.
3. *Add 1/4 cup sour cream, stir and cook for 5 minutes.
4. *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.
5. *Serve topped with reserved bacon, cheese and onions.
6. Makes 4 servings (1 cup each)

This soup is great to serve on Superbowl Sunday, or for any fall/winter gathering.