Ingredients
2 medium potatoes, baked and cooled1 can (14-1/2 ounces) chicken broth2 tablespoons sour cream1/8 teaspoon pepper1/4 cup shredded cheddar cheese1 tablespoon crumbled cooked bacon or bacon bits1 green onion, sliced
Preparation
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
