Title: Bacon and Baked Potato Soup
Yield: 6 servings
Cooking time: 1/2 hour
Preparation time: 15 minutes
Category: Entree
Cuisine: American
Rating: 3/5 stars
Source: www.kraftrecipes.com
Original Page from www.kraftrecipes.comIngredients
- 1 tablespon Butter or margarine
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 14-1/2 ounces reduced sodium chicken broth
- 1-1/4 cups Milk
- 2 baking potatoes, baked, cut into 1/2-inch cubes
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided
- 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
- 2 tablespoon Green onion slices, divided
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Instructions
MELT butter in heavy saucepan or Dutch oven. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 min., stirring frequently.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream.