- 6
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 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
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.
Kraft Kitchens Tips
Serving Suggestion
Serve this hearty soup with a quick bagged green salad tossed with your favorite KRAFT Light Dressing.