Baked Potato Soup

Name: Baked Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Cooked crumbled bacon, if desired; 591 milliliters evaporated fat-free milk; 118 milliliters thinly sliced green onion tops; 113 grams cup shredded reduced-fat extra-sharp Cheddar cheese; 237 milliliters reduced-fat sour cream; 6 servings Freshly ground pepper, if desired; 680 grams package frozen steam-and-mash potatoes; 0 teaspoons salt

Baked Potato Soup is a gluten free main course. One portion of this dish contains approximately 19g of protein, 22g of fat, and a total of 390 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have cheddar cheese, salt, green onion tops, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Microwave potatoes as directed on package.

Ingredients you will need

Potato

Equipment you will use

Microwave

In large microwavable bowl, mix hot potatoes and 2 cups of the milk; mash until smooth.

Ingredients you will need

Potato

Milk

Equipment you will use

Bowl

Add 3/4 cup of the cheese and stir until melted. Stir in remaining 1/2 cup milk, the sour cream and salt. Cover; microwave on High 2 to 3 minutes or until thoroughly heated.

Ingredients you will need

Sour Cream