Creamy Baked Potato Soup with Bacon and Cheddar

Instructions

1. 1

   Peel and cube the baked potatoes, reserving half for blending.

2. 2

   In a blender, combine the reserved potato cubes and chicken broth, and blend until smooth.

3. 3

   Pour the blended potato mixture into a saucepan and stir in the sour cream and black pepper.

4. 4

   Add the remaining cubed potatoes to the saucepan and cook over low heat, stirring occasionally, until heated through (do not boil).

5. 5

   Serve the soup hot, garnished with shredded cheddar cheese, crumbled bacon, and sliced green onions.