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Baked Potato Soup

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PLACE cubed potatoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min.

Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min.

Crush potatoes with a potato masher.

RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.

SERVE topped with reserved bacon, cheese, onions and sour cream.

VARIATIONS: Although the above recipe is wonderful, I like to KISS (keep it super simple). Here are two variations I have made off of this recipe.

#1 omitted bacon, green onion, sour cream and cheese. Chopped 1 part of Celery heart and 1/4 yellow onion to add to broth and milk.

#2 used 2 chicken bouillon cubes dissolved in two cups hot water instead of canned broth.

The whole idea of the recipe is to be quick and easy. Preparing it in the microwave in this way does the job. From start to finish it's on the table in 20 minutes. I peel the potatoes somewhat. I have even made it without peeling the potatoes. I find cubing the potatoes is quicker and easier after they have been microwaved.

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