Baked Potato and Bacon Soup

By AnnaMaria507

1 cup serving = 220 calories; Total fat 10 g (6 g sat. fat); Fiber 2 g; Protein 18 g; Sugar 5 g

Ingredients

• 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 medium baking potatoes, baked, cut into 1/2" squares
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 8 slices bacon, cooked crisp, crumbled and divided
• 3/4 cup cheddar cheese
• 2 Tbsp. green onion slices, divided
• 1/4 cup sour cream

Details

Servings 6

Preparation

Step 1

1. Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stire 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 minutes, stirring frequently.
2. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onion for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
3. Serve topped with reserved bacon, cheese, green onion and sour cream.