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Bacon & Baked Potato Soup

  • 6servings
  • 30minutes
  • 210calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. butter or margarine

  2. 1/4 cup chopped yellow onion s

  3. 1/4 cup chopped celery

  4. 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

  5. 1-1/4 cups milk

  6. 3/4 lb. baking potato es (about 2), baked, cut into 1/2-inch cubes

  7. 1/8 tsp. pepper

  8. 1 green onion , sliced, divided

  9. 8 slices cooked OSCAR MAYER Center Cut Bacon , crumbled, divided

  10. 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American , divided

  11. 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

  12. OSCAR MAYER Bacon Uses The Very Best Cuts And Is Naturally Hardwood Smoked

Instructions Jump to Ingredients ↑

  1. MELT butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.

  2. RESERVE 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.

  3. SERVE topped with reserved green onions, bacon, cheese and sour cream.

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