Cheddar Cheese Baked Potato Soup

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.