Ingredients
- 2 medium baking potatoes
- 1 can (10 fl oz) reduced sodium chicken broth
- 1 cup milk
- 1 tsp Tabasco sauce
- 3 slices ready-to-serve or cooked bacon, crumbled, divided
- 3/4 cup Shredded Cheddar Cheese, divided
- 2 Tbsp. sliced green onions, divided
- ¼ cup sour cream
Methods/ Steps
Pierce potatoes; microwave on HIGH 5 min., turning over after 2-1/2 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese, Tabasco sauce and onions to soup. Serve topped with reserved bacon, cheese, onions and sour cream.
Additional Tips
Potatoes are an excellent source of potassium, a good source of vitamin C, and a source of fibre and folate. To keep your fat intake in balance, serve higher fat soups such as this with lower-fat main meals.
