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Bacon & Baked Potato Soup



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Rate this recipe 4/5 (2 Votes)


  • 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


Servings 6
Preparation time 15mins
Cooking time 30mins


Step 1

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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