Loaded Baked Potato Soup
Ingredients
- 8 slices center-cut bacon
- 1 (24-oz) container refrigerated country-style mashed potatoes
- 1 cup low-sodium chicken broth, divided
- 2 cups 1% low-fat milk
- 1 cup shredded reduced-fat sharp Cheddar cheese
- ¼ cup chopped green onions
Instructions
- Working in batches, cook bacon in a Dutch oven 5 to 6 minutes or until crisp. Remove bacon from pan, reserving 1 Tbsp drippings in pan.
- Drain on paper towels; crumble.
- Meanwhile, microwave potatoes according to package directions.
- Heat Dutch oven over medium heat; gradually add ¼ cup broth, stirring to loosen any browned bits.
- Stir in remaining broth, potatoes, milk and desired amount of black pepper. Cook, uncovered, 10 minutes or until thoroughly heat, stirring occasionally.
- Spoon soup into 4 serving bowls; top evenly with cheese, crumbled bacon and green onion.
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