Easy Loaded Baked Potato Soup

It will be cold sooner than I want to think about, so this one will definitely be kept in the back of my mind.

And of course, having leftover mashed potatoes seems to be the norm in this house.  I just don't get the right number of potatoes peeled and cooked ... even now.

Yield: 4
Serving Size: 1 ½ cups

Ingredients

• 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

Instructions

1. In the base of the 1¾-Qt. TupperWave® Stack Cooker Casserole, stir together leftover potatoes and vegetable stock. 
2. Cover and microwave on high power 3 minutes, or until heated through.
3. Divide soup between four bowls or our wonderful Microwave soup mugs. 
4. Top each bowl of soup with 2 tbsp. of the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and broccoli florets.