- 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
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.
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.