- 1 baking potato
- 2 (10-ounce) cans Cheddar cheese soup
- 2 1/2 cups low-sodium chicken stock
- 1/4 cup real bacon pieces
- Sour cream, for garnish
- Green onion, finely chopped, optional for garnish
Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
When potato is cool, cut into 1/2-inch cubes.
Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.