Bacon & Baked Potato Soup
 
Serves: 4 
 
1 Tbsp  butter or margarine
1/4 cup  chopped onion
1/4 cup  chopped celery
1 can  (141/2 oz.) reduced sodium chicken broth
11/4 cup  milk
2 medium  baking potatoes , baked, cut into 1/4 to 1/2 inch cubes
10 slice  OSCAR MAYER Center Cut Bacon , crisply cooked, crumbled, 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
 
Mely butter in heavy saucepan or Dutch oven. Add onion and celery; cook and 
stir about 4 minutes or until soft but not brown. Add broth, milk and 
potatoes; heat just to boiling, stirring constantly. Slightly crush potatoes. 
Reduce 
heat; simmer 5 minutes, stirring frequently. 
Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 
tablespoon of the green onion for toppings; set aside. 
Stir in remaining bacon, cheese and green onions just before serving. 
Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, 
onions and sour cream. 
 
 
 
(ID: 81547) Mirror: rec.food.recipes: Fri, May 24, 2002


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