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Bacon And Baked Potato Soup
Ingredients
- 1 Tbsp. butter or possibly margarine
- 1/4 c. minced onion
- 1/4 c. minced celery
- 1 can reduced sodium chicken broth - (14 1/2 ounce)
- 1 1/4 c. lowfat milk
- 2 med baking potatoes baked, and cut into 1/2" cubes
- 10 slc Oscar Mayer center-cut bacon crisply cooked, crumbled and divided
- 3/4 c. Kraft Cheddar Classic Melts Cheddar & American Shredded Cheese divided
- 2 Tbsp. sliced green onion divided Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Breakstone's or possibly Knudsen lowfat sour cream
Directions
- Heat butter in heavy saucepan or possibly Dutch oven. Add in onion and celery; cook and stir till tender-crisp. Add in broth, lowfat milk and potatoes; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 min, 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 lowfat sour cream.
- This recipe yields 4 servings.
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