Loaded Baked Potato Soup

Loaded Baked Potato Soup

from Taste of Home and Reminisce Magazine

~PRINT~

2 medium potatoes, baked and cooled enough to handle

1 can (14-1/2 ounces) chicken broth, heated

2 tablespoons sour cream

salt and pepper, to taste

Cheddar cheese

crumbled cooked bacon or bacon bits

green onion, sliced

Peel potatoes and mash up coarsely with a fork, leave chunky or make smooth, just how you like it. Place in saucepan and add broth. Stir in sour cream, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Makes 2 servings.