Ingredients
3 1/2 C swanson chicken broth
8-10 red potatoes
1/2 C light cream
1/2 C sour cream
1/4 C chopped chives
2 tsp. butter
5 slices bacon
Preparation
Heat broth and potatoes to a boil. Reduce heat to medium. Cover and cook 10 minutes, drain, reserving broth. Mash potatoes with 1/4 C of broth, light cream, sour cream, chives, butter and bacon. Garnish with remaining bacon.
