Loaded Baked Potato Soup

1 lb. baking potatoes, cut into cubes (about 3 cups)

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 cup milk

3 slices bacon, cooked, crumbled and divided

1 cup cheddar cheese, divided

2 Tbsp sliced green onions, divided

1/4 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.