Food Network: Cheddar Cheese Baked Potato Soup

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Cheddar Cheese Baked Potato Soup
Recipe courtesy Sandra Lee, 2007

Ingredients
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

Directions
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.