Ingredients
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4 slices bacon
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1 onion, chopped (1 cup)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 (14 1/2 ounce) cans chicken broth (3-1/2 cups) or 2 (14 1/2 ounce) cans vegetable broth (3-1/2 cups)
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2 cups milk
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2 cups instant mashed potatoes
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1 1/2 cups shredded cheese, such as Cheddar
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1/3 cup sour cream
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additional cooked bacon
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additional cheese
Instructions
- In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
- To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
- Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
- Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.