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    Loaded "Baked Potato" Soup

    Source of Recipe


    List of Ingredients

    • 2 medium baking potatoes; unpeeled
    • 1 can fat-free reduced sodium chicken broth
    • 1 cup milk
    • 3 slices Bacon, cooked, cumbled and divided
    • 3/4 cup Cheddar cheese, divided
    • 2 tbsp sliced green onions, divided
    • 1/4 cup sour cream


    1. Pierce potatoes; microwave on high 5 minutes, turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher.
    2. Reserve 2 tbsp each of the bacon and cheese and 1 tbsp of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
    3. Serve topped with reserved bacon, cheese, onions, and sour cream.




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