Ingredients
Loaded Baked Potato Soup
4 cups (leftover) mashed potatoes 2 cups vegetable or chicken broth ½ cup sour cream, divided 1 cup shredded Cheddar, divided 4 strips bacon, cooked, crumbled, divided ½ cup cooked chopped broccoli florets, divided
Directions 1. In the Stack Cooker 1¾ Qt. Casserole, stir together leftover potatoes and vegetable stock. Cover and microwave on high power 3 minutes, or until heated through. 2. Divide soup between four bowls. Top each bowl of soup with 2 Tbsp. of the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and broccoli florets.
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