Bacon And Baked Potato Soup Recipe

• 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

1. Heat butter in heavy saucepan or possibly Dutch oven.
2. Add in onion and celery; cook and stir till tender-crisp.
3. Add in broth, lowfat milk and potatoes; bring just to boil, stirring constantly.
4. Slightly crush potatoes with back of spoon.
5. Reduce heat to medium-low; simmer 5 min, stirring frequently.
6. Reserve 2 Tbsp.
7. of the bacon, 2 Tbsp.
8. of the cheese and 1 Tbsp.
9. of the green onion for toppings; set aside.
10. Stir in remaining bacon, cheese and green onion just before serving.
11. Season to taste with salt and pepper.
12. Serve topped with reserved bacon, cheese, green onion and lowfat sour cream.
13. This recipe yields 4 servings.

butter, onion, celery, chicken broth, milk, potatoes, center, cheddar classic melts, onion, sour cream

Taken from cookeatshare.com/recipes/bacon-and-baked-potato-soup-73128 (may not work)