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Baked Potato Soup
A quick and comforting baked potato soup comes together entirely in the microwave. Frozen steam-and-mash potatoes and evaporated milk create a fast, creamy base without the need for a long simmer. It is perfect for a busy weeknight dinner when you want something warm and filling in minutes. The final bowl is rich, cheesy, and loaded with classic toppings like green onions, sour cream, and optional bacon.
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
- 1Set aside some freshly ground black pepper to use as an optional topping.
- 2Cook and crumble the bacon if you plan to add it to the finished dish.
- 3Cook the frozen potatoes in the microwave according to the package instructions.
- 4Transfer the hot potatoes to a large microwave-safe bowl. Pour in two cups of the evaporated milk and mash the mixture until smooth. Stir in three-quarters of a cup of the cheddar cheese until it melts completely.
- 5Mix in the remaining half cup of milk, the sour cream, and the salt. Cover the bowl and microwave on high for two to three minutes until the soup is thoroughly heated.
- 6Divide the hot soup among six bowls. Top each serving evenly with the remaining quarter cup of cheese and the sliced green onions. Finish with the prepared black pepper and crumbled bacon.