Ingredients

2 medium Potatoes baked and cooled
One 14 1/2-ounce can Chicken Broth
2 tablespoons Sour Cream
1/8 teaspoon freshly ground Black Pepper to taste
1/4 cup shredded Cheddar Cheese
1 tablespoon crumbled cooked Bacon
1 Green Onion sliced

Directions

Peel cooked potatoes. Cut into 1/2-inch cubes.

Place 1/2 in a blender.

Add broth to blender. Cover and process until smooth. Pour into a saucepan.

Stir in sour cream, pepper and remaining potatoes cubes.

Place over low heat and cook until heated through (do not boil).

Garnish with cheese, bacon and onion.

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