I have to credit Kraft Food and Family magazine for this recipe... but it's so easy and good that I can't not share it. You do it entirely in the microwave! How's that for easy? If you don't subscribe to this magazine, I highly recommend it! It's free after all and only comes 4 times a year. It's got great, fast and easy recipes that I have loved trying.
Ingredients:
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded cheddar cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream
Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on high 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.
Reserve 2 Tablespoons each of the bacon and cheese and 1 Tablespoon of the onions for topping; set aside. Add remaining bacon, cheese, and onions to soup.
Serve topped with reserved bacon, cheese, onions, and sour cream. Makes 4 servings, about 1 cup each.
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