Shelly's Recipe

BAKED POTATO SOUP WITH CHEESY BACON MUFFINS

Category: Soups

1 (10-3/4 oz) can condensed cream of potato soup
3/4 cup water
1/2 cup dairy sour cream
1/2 large baked potato with skin, cubed (about 1 cup)
1 English muffin split
4 slices bacon, cooked and crumbled, divided
4 tbsp shredded cheddar cheese, divided
1 tbsp thinly sliced green onion tops

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

Meanwhile, toast muffin halves; sprinkle with 2 tbsp 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 with freshly ground black pepper and seasoned salt to taste.