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BAKED POTATO SOUP WITH CHEESY BACON MUFFINS

Prep
15 Minutes
Cook
30 Minutes
Serves
2

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of potato soup
  • 3/4 cup water
  • 1/2 cup sour cream
  • 1/2 large baked potato with skin, cubed (about 1 cup)
  • 1 BAYS® English Muffin, split
  • 4 slices bacon, cooked and crumbled, divided
  • 4 tablespoons shredded cheddar cheese, divided
  • 1 tablespoon thinly sliced green onion tops
  • Salt
  • Freshly ground black pepper

Instructions

  • In a medium saucepan, combine soup, water and sour cream. Stir in baked potato. Heat over medium heat, stirring occasionally, until just boiling.

  • Meanwhile, toast muffin halves. Sprinkle each half with 1 tablespoon each of bacon and cheese. Broil until melted. Cut each muffin half into 4-5 strips. Ladle soup into two bowls and sprinkle with green onion tops, remaining cheese and crumbled bacon. Season to taste with salt and freshly ground black pepper. Serve with muffin strips.
BAKED POTATO SOUP WITH CHEESY BACON MUFFINS