Baked potato soup
Preparation time: 40 min
1 package (24 oz) frozen steam-and-mash potatoes
2 1/2 cups evaporated fat-free milk
1 cup shredded reduced-fat extra-sharp Cheddar cheese (4 oz)
1 cup reduced-fat sour cream
1/4 teaspoon salt
1/2 cup thinly sliced green onion tops
Freshly ground pepper, if desired
Crumbled cooked bacon, if desired
1. Microwave potatoes as directed on package.
2. In large microwavable bowl, mix hot potatoes and 2 cups of the milk; mash until smooth. Add 3/4 cup of the cheese; stir until melted. Stir in remaining 1/2 cup milk, the sour cream and salt. Cover; microwave on High 2 to 3 minutes or until thoroughly heated.
3. Ladle soup into 6 bowls; sprinkle evenly with remaining 1/4 cup cheese and the onions. Garnish with bacon.