Loaded Baked Potato Soup

L o a ded

Baked Potato Soup

Ingredients 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.