2 medium baking potatoes, unpeeled
1 can chicken broth (14 1/2 oz.)
1 cup milk
3/4 cup shredded cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream
Pierce potatoes; microwave on high for 5 minutes turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with masher.
Reserve 2 tablespoons of cheese and 1 tablespoon of onion for topping; set aside. Add remaining cheese and onions to soup.
Serve topped with the reserved cheese and onions and sour cream.
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