Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe

  • 1 pound baking potatoes, cut into cubes
  • 1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
  • 1 cup milk
  • 3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
  • 3/4 cup KRAFT Shredded Cheddar Cheese, divided
  • 2 tablespoons sliced green onions, divided
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  1. Place cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. 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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