Bacon and Baked Potato Soup

1.INGREDIENTS

- 1 tablespoon butter or margarine
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 (14.5 ounce) can reduced sodium chicken broth
- 1 1/4 cups milk
- 2 medium baking potatoes, baked, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
- 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
- 2 tablespoons green onion slices, divided
- 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

NUTRITTION INFORMATION

- Calories: 196 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 1 g
- Fat: 10 g
- Protein: 8 g
- Sugars: 3 g

2.COOKING DIRECTIONS

- Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir 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.

- 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 onion to soup just before serving; cook until cheese is melted, stirring constantly.

- Serve topped with reserved bacon, cheese, green onion and sour cream.

Yield: 6 servings

Related posts:

1. Bacon and Crab Chowder
2. Baked Potato Strips
3. Make-Ahead Lettuce Salad
4. Loaded Twice-Baked Potatoes
5. Loaded Potato

Short URL: http://iconsclub.com/freerecipe/?p=192

Posted by Sandy Bloom on Sep 28 2008. Filed under Food, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry