2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
4 slices of bacon, cooked, crumbled and divided
3/4 cup Kraft shredded cheddar cheese, divided
1/4 cup sour cream
Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 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)
Serve with a green salad and toss with your favorite dressing and whole wheat rolls!
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