Loaded baked Potato Soup

• 2 potatoes
• 1 (14 1/2 ounce) can chicken broth
• 1 cup milk
• 3 slices bacon, cooked and crumbled
• 34 cup cheddar cheese, shredded
• 14 cup light sour cream

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.
4. Microwave on high for 6 minutes, stirring after 3 minutes.
5. Slightly crush potatoes with a masher.
6. Reserve 2 tablespoons each of the bacon and cheese for toppings.
7. Add remaining bacon and cheese to the soup.
8. Serve soup, topped with the reserved bacon, cheese and sour cream.

potatoes, chicken broth, milk, bacon, cheddar cheese, light sour cream

Taken from www.food.com/recipe/loaded-baked-potato-soup-383789 (may not work)