Bacon and Baked Potato Soup

Photo: flickr user Jed Sundwall

Ingredients

1 tablespoon butter or margarine

1/4 cup chopped onion

1/4 cup chopped celery

1 can reduced sodium chicken broth - (14 1/2 oz)

1 1/4 cups milk

2 mediums baking potatoes baked, and

cut into 1/2" cubes

10 slc Oscar Mayer center-cut bacon crisply cooked,

crumbled and divided

3/4 cup Kraft Cheddar Classic Melts Cheddar &

American Shredded Cheese divided

2 tablespoons sliced green onion divided

Salt to taste

Freshly-ground black pepper to taste

1/4 cup Breakstone's or Knudsen sour cream

Preparation

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 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 onion just before serving. Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, green onion and sour cream.

This recipe yields 4 servings.