 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is from the Kraft Food & Family magazine. Ingredients:
2 potatoes |
1 (14 1/2 ounce) can chicken broth |
1 cup milk |
3 slices bacon, cooked and crumbled |
3/4 cup cheddar cheese, shredded |
1/4 cup light sour cream |
Directions:
1. Pierce potatoes; microwave on high for 5 minutes, turning over after 2 1/2 minutes.
2. Cut potatoes into chunks.
3. Combine potatoes, broth and milk in a large microwavable bowl. Microwave on high for 6 minutes, stirring after 3 minutes.
4. Slightly crush potatoes with a masher.
5. Reserve 2 tablespoons each of the bacon and cheese for toppings. Add remaining bacon and cheese to the soup.
6. Serve soup, topped with the reserved bacon, cheese and sour cream.
|
|