Loaded Baked Potato Soup (Gluten Free) - cooking recipe

Ingredients

4 medium baking potatoes, unpeeled
1 (284 ml) can chicken broth
1 cup milk
3 slices already cooked bacon, crumbled, divided
3/4 cup shredded cheddar cheese
2 tablespoons sliced green onions, divided
1/4 cup sour cream

Preparation

Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
Slightly crush potatoes with a potato masher.
Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
Serve topped with reserved bacon, cheese, onions, and sour cream.