1 lb. baking potatoes, cubed *I use about 6-8 small to medium potatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth OR 2c water and 2 chicken bouillon cubes, microwaved for 1 minute.
1 cup milk *I use skim
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided *The Sam's Club real bacon pieces work well too!
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided *I omit.
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min.
Stir in broth and milk. Microwave 10 min., stirring after 5 min.
Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping.
Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
Boil potatoes, drain.
Mash about half the potatoes - add liquids, and replace remaining potatoes.
Mix in bacon, cheese, and onions; reserve some for toppings.
Serve with reserved toppings and sour cream.
Variation: peel potatoes before cooking (especially if serving to young children.)
Reheats well! I would not recommend freezing.
Gluten free: watch ingredients of sour cream.
Diabetic friendly: serve a side salad with this instead of bread, and this becomes a pretty good meal! Only carbs would be the potatoes, approximately 30g per cup.