Loaded Baked Potato Soup

Loaded Baked Potato Soup

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded cheddar cheese, divided
2 Tbsp. sliced green onions, divided (I used a small, chopped regular
onion.)
1/4 cup sour cream
1 tsp salt

Pierce potatoes; microwave on HIGH 5 min., turning over after 2 1/2 min.
Cut potatoes into chunks. Combine potates, broth and milk (and regular
onion) in large microwaveable bowl. Microwave on HIGH 6 min., stirring
after 3 min. Slightly crush potatoes with a potato masher or blend with a hand mixer.

Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for topping; set aside. Add remaining bacon, cheese, and green onions to soup.

Serve topped with reserved bacon, cheese, onions and sour cream.

Makes (4) 1 cup servings.

I have made all sorts of substitutions and variations. I haven't been disappointed yet! Hint: If you want to add broccoli, cook it separately, and add it after you've crushed/blended everything else.