Loaded Baked Potato Soup

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

Directions

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.