Loaded Baked Potato Soup


  • 4 cups (leftover) mashed potatoes

  • 2 cups vegetable or chicken broth
  • ½ cup sour cream, divided

  • 1 cup shredded Cheddar, divided
  • 4 strips bacon, cooked, crumbled, divided
  • ½ cup cooked chopped broccoli florets, divided


    Make the soup

    1. In the base of the 1 3/4-Qt./1.75 L TupperWave Stack Cooker Casserole, stir together leftover potatoes and vegetable stock. Cover and microwave on high power 3 minutes, or until heated through.

    Add toppings and serve

    1. Divide soup between four bowls. Top each bowl of soup with 2 tbsp. of the sour cream, ¼ cup of the Cheddar, sprinkle with crumbled bacon, and broccoli florets.

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