Cheesy Potato Soup

• 4 slices bacon
• 1 onion, chopped, 1 cup
• 1/2 t. salt
• 1/4 t. pepper
• 2 cans low sodium chicken or vegetable broth, 3 1/2 cups
• 2 c. milk
• 2 c. instant mashed potato mix
• 1 1/2 c. shredded cheese, such as cheddar
• 1/3 c. sour cream
• Additional cooked bacon and cheese, optional

Directions:

In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, 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.

By Robin