Bake 2 medium potatoes. Peel and cut them into 1/2 in. cubes: place half of them in a blender. Add 1 can (14 1/2 oz.) chicken broth. Cover and process until smooth. Pour into a saucepan. Stir in 2 T. sour cream, 1/8 tsp. pepper and the remaining potatoes. Cook over low heat until heated through. Garnish with 1/4 c. cheddar cheese, 1 T. crumbled bacon and 1 green onion, sliced.
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