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Microwave Baked Potato Soup
When dinner needs to happen fast, this clever shortcut soup skips the stovetop entirely. You'll use frozen steam-and-mash potatoes and evaporated milk to build a rich, creamy base right in the microwave. There's no long simmering required, but you still get that classic steakhouse flavor. Top each bowl with sharp cheddar, fresh green onions, and crispy bacon for a comforting meal that hits the spot on chilly evenings.
Ingredients
- 1 package (24 oz) frozen steam-and-mash potatoes
- 2½ cups evaporated fat-free milk
- 1 cup shredded reduced-fat extra-sharp Cheddar cheese (4 oz)
- 1 cup reduced-fat sour cream
- ¼ teaspoon salt
- ½ cup thinly sliced green onion tops
Instructions
- 1Cook the frozen potatoes in the microwave according to the package instructions.
- 2Transfer the hot potatoes to a large microwave-safe bowl. Pour in 2 cups of the evaporated milk and mash the mixture until smooth. Stir in 3/4 cup of the cheddar cheese until it melts completely. The residual heat from the potatoes helps melt the cheese quickly.
- 3Mix in the remaining 1/2 cup of milk, the sour cream, and the salt. Cover the bowl and microwave on high for 2 to 3 minutes until the soup is thoroughly heated.
- 4Divide the hot soup among 6 bowls. Top each serving evenly with the remaining 1/4 cup of cheese and the sliced green onions.
Notes
- Topping: For a fully loaded experience, garnish your bowl with crumbled cooked bacon and freshly ground black pepper.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, stirring halfway through.
- Swap: If you don't have evaporated milk, half-and-half or whole milk works well, though the soup might be slightly less rich.