Prep/Total Time: 20 min.
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced
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
Yield: 2 servings.