Cheddar Cheese Baked Potato Soup

• 1 baking potato
• 2 (10-ounce) cans Cheddar cheese soup
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup real bacon pieces
• Sour cream, for garnish
• Green onion, finely chopped, optional for garnish

1. Microwave the baking potato for 7 to 8 minutes on high.
2. Carefully remove from microwave using oven mitts.
3. It will be HOT!
4. Set aside until cool enough to touch.
5. When potato is cool, cut into 1/2-inch cubes.
6. Add Cheese soup, chicken stock, and bacon pieces to a medium pan.
7. Bring to a simmer, stirring occasionally over medium high heat.
8. Add potato and continue to heat soup for 5 minutes.
9. Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

baking potato, cheddar cheese soup, chicken, bacon, sour cream, green onion

Taken from www.foodnetwork.com/recipes/sandra-lee/cheddar-cheese-baked-potato-soup-recipe.html (may not work)