Bacon and Baked Potato Soup

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 mediums baking potatoes baked, and
cut into 1/2" cubes
10 slc Oscar Mayer center-cut bacon crisply cooked,
crumbled and divided
3/4 cup Kraft Cheddar Classic Melts Cheddar &
American Shredded Cheese divided
2 tablespoons sliced green onion divided
Salt to taste
Freshly-ground black pepper to taste
1/4 cup Breakstone's or Knudsen sour cream

Preparation

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.
2
Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 tablespoon of the green onion for toppings; set aside.
3
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.
4
This recipe yields 4 servings.

Tools

 



Yield:

4.0 servings

Added:

Sunday, January 3, 2010 - 3:40am

Creator:

Anonymous

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