What a quick and easy soup for those busy days and nights! This soup cooks up in minutes in the microwave. I loved it and will be making this again.
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- 2 medium baking potatoes, unpeeled
- 1 can (14½ oz.) fat-free reduced-sodium chicken broth
- 1 cup milk
- 4 slices of bacon, cooked, crumbled and divided
- ¾ cup Kraft shredded cheddar cheese, divided
- ¼ cup sour cream
- Pierce potatoes; microwave on high 5 min., turning over after 2½ min.
- Cut potatoes into chunks.
- Combine potatoes, broth, and milk in large microwaveable bowl.
- Microwave on HIGH 6 minutes, stir after 3 minutes.
- Slightly crush potatoes with a potato masher.
- Reserve 2 Tbsp. each of the bacon and cheese, set aside.
- Add remaining bacon and cheese to the soup.
- Serve topped with reserved bacon, cheese, and sour cream. (And of course I add more cheese)