Baked Potato Soup *

4 medium baking potatoes, unpeeled
2 cans chicken broth
2 cups milk
3 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
3 Tbsp sliced green onions
1/4 cup sour cream

Pierce potatoes and microwave on high, 2 at a time, for 5 minutes.  Cut potatoes into chunks and add to large pot.  Add broth and milk.  Heat over med-low heat, stirring occasionally.  Slightly crush potatoes with a potato masher.  Set aside 2 Tbsp each of bacon and cheese.  Add rest to soup.  Add all green onions to soup.  Continue heating until warmed through.  Top each serving with bacon, cheese and sour cream.

Serves 6