1 pound baking potatoes, cut into cubes
1 (14.25 ounce) can chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup Shredded Cheddar Cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup Sour Cream
1/2 Stick of Butter
Place cubed potatoes in large microwaveable bowl and cover with seran wrap; microwave on HIGH 5 min., stirring every 2-1/2 min. Add broth, butter and milk to bowl; stir. Microwave on HIGH 15-20 min., stirring after 5 min. Crush potatoes with a potato masher.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions and sour cream.