Bacon and Baked Potato Soup Recipe

Bacon and Baked Potato Soup Recipe

  • 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
  1. 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.
  2. 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.
  3. Serve topped with reserved bacon, cheese, green onion and sour cream.
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