LOADED BAKED POTATO SOUP 2 medium baking potatoes, skin on 14 1/2 ounce can chicken broth 1 cup milk 3 slices cooked bacon, crumbled 3/4 cup shredded cheddar cheese 2 Tablespoons sliced green onion 1/4 cup sour cream Pierce potatoes and microwave on HIGH 5 minutes turning half way through. Cut potato into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on HIGH 6 minutes stirring half way through. Slightly mash potatoes with potato masher. Leave chunky. Reserve 2 Tablespoons bacon, 1 Tablespoon onions for topping set aside. Add remaining bacon and onion and cheese to pot. Heat until hot. To serve put in bowls and top with onions and sour cream. Makes 4 1-cup servings __._,_.___
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