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 Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup Sour Cream

PLACE cubed pototoes 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.