Loaded Baked Potato Chowder

This isn't a very good picture, but believe me when I tell you that you must make this soup!  We all loved it at my house & it's all done using the microwave!

Loaded Baked Potato Chowder

3 large potatoes (I left the skins on mine)

3 1/2 C. milk, divided (I used skim)

4 oz. cream cheese, softened (I used Neufchatel--low fat)

2 Tbsp. butter (I just used a little bit--less than 1 Tbsp.)

4 oz. cheddar cheese, grated (I just sprinkled a little on each serving of soup)

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper (or to taste)

Optional toppings: bacon, sour cream, green onions, steamed broccoli, chopped tomatoes, etc.

Cut potatoes into small pieces.  Place in a microwave safe bowl or casserole dish (it needs to be quite large).  Pour 1/2 C. of the milk over the potatoes.  Cover the potatoes (my bowl didn't have a lid, so I used plastic wrap--just make sure to leave a little opening for the steam to escape) and microwave for 11 minutes.  Then stir the potatoes & microwave for 8-11 minutes or until potatoes are easily pierced with a fork.  Coarsely mash potatoes & add the butter.  Whisk cream cheese until smooth & slowly add the remaining 3 C. of milk, whisking until smooth.  Add cream cheese mixture to the potatoes.  Microwave, covered, for 3-4 minutes or until mixture is hot.  (I actually did mine in a pot on the stove for this part because I didn't have a large enough bowl that would fit in my microwave without overflowing).  Add salt, pepper, and cheese.  Serve with desired toppings.

recipe from Shelly Piech & she got it from Pampered Chef