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Wednesday, October 27, 2010

Loaded "Baked Potato" Soup

Sometimes all I feel like for dinner is a nice bowl of soup and some yummy bread, especially on cold nights. Yesterday my daughter stayed after school and then we had a church activity so we were in a rush around dinnertime. It had been raining and storming all day, bringing a chill to the air. What a perfect time to try making some soup.
There are a lot of recipes out there for soups that I want to try. Most of them are at least a little involved and I just didn't have the time last night. Then I remembered a recipe I had seen on Kraft Foods that was a baked potato soup that you cooked in the microwave. I was pretty skeptical but figured I would at least give it a try.
I followed the basic recipe but I added more of everything. It actually had a nice flavor. It made enough for my family of four plus a baby and then we added a salad and bread to go with it. I definitely want to try other soup recipes but this one was so easy.

Loaded "Baked Potato" Soup
adapted from Kraft Foods

3 medium baking potatoes, unpeeled (I peeled mine)
1 can (14 1/2 oz) fat free reduced sodium chicken broth
1 cup milk
4 slices bacon, cooked, crumbled, and divided
1 c shredded cheddar cheese, divided
2 stalks sliced green onions, divided
1/4 c sour cream

Pierce potatoes; microwave on high 5 minutes, turning over after 2 1/2 minutes. Cut potato into chunks. Combine potatoes, broth, and milk in large microwaveable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher.

Reserve 2 tbsp each of bacon and cheese and 1 tbsp green onions for topping; set aside. Add remaining bacon, cheese, and onions to soup.

Serve topped with reserved bacon, cheese, onion, and sour cream.

Makes 4 servings, about 1 cup each.

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