Cheddar Cheese Baked Potato Soup (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 baking potato |
2 (10-ounce) cans cheddar cheese soup |
2 1/2 cups low-sodium chicken stock |
1/4 cup real bacon pieces |
sour cream, for garnish |
green onion, finely chopped, optional for garnish |
Directions:
1. Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
2. When potato is cool, cut into 1/2-inch cubes.
3. Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
4. Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
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