Bacon and Baked Potato Soup 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 Sour Cream (You can use store brands or lower fat/salt variations. It tastes just as good with fewer pieces of bacon and I even leave out the 1/4 teaspoon of salt to cut back further on it because of the salt in the cheese and bacon. Sometimes I even add some whole kernel corn to make it rather like a chowder variation or some leftover cooked chicken to bulk it up a bit.) 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
Posted on: Sun, 14 Jul 2013 18:07:02 +0000
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