Bacon & Baked Potato Soup

• 1 Tbsp. butter or margarine
• 1/4 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 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 1/4- to 1/2-inch cubes
• 10 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled, divided
• 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
• 2 Tbsp. sliced green onion, divided
• salt and pepper
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Melt butter in heavy saucepan or Dutch oven.
2. Add onion and celery; cook and stir about 4 minutes or until soft but not brown.
3. Add broth, milk and potatoes; heat just to boiling, stirring constantly.
4. Slightly crush potatoes.
5. Reduce heat; simmer 5 minutes, stirring frequently.
6. Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 tablespoon of the green onion for toppings; set aside.
7. Stir in remaining bacon, cheese and green onions just before serving.
8. Season to taste with salt and pepper.
9. Serve topped with reserved bacon, cheese, onions and sour cream.

butter, onion, celery, chicken broth, milk, baking potatoes, center, american, green onion, salt, s

Taken from www.kraftrecipes.com/recipes/bacon-baked-potato-soup-51526.aspx (may not work)