Bacon & Baked Potato Soup

Prep: 15 mins Total: 30 mins

1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 medium baking potatoes, baked, cut into 1/2-inch cubes
10 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American Shredded Cheese, divided
2 Tbsp. sliced green onion, divided
Salt and pepper
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream


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.

Reserve 2 Tbsp. of the bacon, 2 Tbsp. of the cheese and 1 Tbsp.
of the green onion for toppings; set aside.

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.

Makes 4 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.