Bacon & Baked Potato Soup

By melanieroe

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, about 1 cup each

Nutrition Information
Calories 220 Total fat 10 g Saturated fat 6 g Cholesterol 30 mg Sodium 620 mg Carbohydrate 23 g Dietary fiber 2 g Sugars 5 g Protein 10 g Vitamin A 10 %DV Vitamin C 15 %DV Calcium 15 %DV Iron 8 %DV

Ingredients

• MJB: Use bag of frozen potatoes and double recipe for everything else
• 1 Tbsp. butter or margarine
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 can (14-1/2 oz.) reduced sodium chicken broth
• 1-1/4 cups milk
• 2 baking potatoes, baked, cut into 1/2-inch cubes
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided
• 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
• 2 Tbsp. green onion slices, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• Side dish: sloppy joes or store-bought bread mix (cheese-garlic biscuits, panera frozen rolls,...)

Details

Servings 6
Adapted from kraftfoods.com

Preparation

Step 1

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.