Bacon And Baked Potato Soup

By cdrier

Ingredients

• 1 tablespoon butter or margarine
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 can reduced sodium chicken broth - (14 1/2 oz)
• 1 1/4 cups milk
• 2 medium baking potatoes baked, and cut into 1/2" cubes
• 10 slices *Drier's* center-cut bacon crisply cooked, crumbled and divided
• 3/4 cup N.Y. Cheddar & Longhorn Shredded Cheese divided
• 2 tablespoons sliced green onion divided
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup sour cream

Details

Servings 4

Preparation

Step 1

Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until tender-crisp. Add broth, milk and potatoes; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 tablespoon of the green onion for toppings; set aside.

Stir in remaining bacon, cheese and green onion just before serving. Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, green onion and sour cream.

This recipe yields 4 servings.