Loaded Baked Potato Soup
INGREDIENTS
  • 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
DIRECTIONS
  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)
RECIPE BACKSTORY
This soup is great to serve on Superbowl Sunday, or for any fall/winter gathering.