Bacon & Baked Potato Soup

Soup
Photo by Ben N.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 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 of Bacon, cooked, crumbled and divided

  • 3/4

    cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided

  • 1

    green onion, sliced, divided

  • 1/4

    cup Sour Cream

Directions

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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