Recipe: Stuffed Spud Soup (using prepared mashed potatoes)

STUFFED SPUD SOUP

1 bag (32 ounces) or 3 to 4 cups prepared mashed potatoes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup light, tub cream cheese with chives and onions
1/2 cup shredded sharp Cheddar cheese, plus 2 tablespoons for garnish
2 strips ready-to-eat bacon, heated and crumbled

In a stockpot over medium heat, combine potatoes, chicken broth and cream cheese. Cook until thoroughly blended and heated through, stirring frequently.

Add Cheddar cheese and stir until melted.

Ladle into soup bowls and garnish each with crumbled bacon and remaining Cheddar.

Makes 6 servings