Monday, October 1, 2012

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

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