Sunday, January 23, 2011

Loaded Baked Potato Soup

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4 medium baking potatoes, unpeeled and washed
1 1/3 cup water with 2 chicken bouillon cubes dissolved
1 1/3 cup milk
bacon, cooked and crumbled
cheddar cheese
sour cream
Pierce potatoes; microwave on high 5 minutes turning after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth, and milk in microwave safe bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with fork or potato masher. Serve topped with cheese, bacon and sour cream.

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