Loaded "Baked Potato" Soup

This recipe comes from a popular magazine. I love to fix a pot of hearty soup during the winter. I thought this would be a great time to add this recipe! Enjoy!

1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
2 Tbsp. sliced green onions, divided
¼ cup sour cream

PLACE cubed potatoes in large microwaveable bowl; microwave on high 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir.
MICROWAVE on high 10 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.

Crumb Cake

1/2 cup shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
confectioners' sugar


DIRECTIONS
In a mixing bowl, cream shortening and sugar. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. x round baking pan. Bake at 375 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Before serving, dust with confectioners' sugar.