Bacon and Baked Potato Soup

What You Need

1

Tbsp.  butter or margarine

1/4

cup  chopped onions

1/4

cup  chopped celery

1

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

1-1/4

cups  milk

2

 baking potatoes, baked, cut into 1/2-inch cubes

1/8

tsp.  pepper

8

slices  OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided

3/4

cup  KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided

1

 green onion, sliced, divided

1/4

cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

MELT butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream