Cream of Broccoli and Potato Soup

• 4 slices bacon
• 1 onion, chopped
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 1 large baking potato (1/2 lb./225 g), peeled, chopped
• 4 cups small broccoli florets
• 1/2 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
• 1/3 cup Kraft Rancher's Choice Dressing, divided

1. Cook bacon in large saucepan on medium heat until crisp.
2. Remove bacon from pan, reserving 2 Tbsp.
3. drippings in pan.
4. Drain bacon on paper towels.
5. Add onions to reserved drippings; cook and stir 8 min.
6. or until tender.
7. Add broth, water and potatoes; stir.
8. Bring to boil; cover.
9. Simmer on medium-low heat 15 min.
10. or just until potatoes are tender.
11. Stir in broccoli; cook 5 min.
12. or until tender.
13. Stir in 1/4 cup each cheese and dressing.
14. Blend soup, in batches, in blender until smooth.
15. Ladle into 4 bowls.
16. Crumble bacon; sprinkle over soup.
17. Top with remaining cheese and dressing.

bacon, onion, water, baking potato, broccoli florets, cheddar cheese, dressing

Taken from www.kraftrecipes.com/recipes/cream-of-broccoli-potato-soup-183661.aspx (may not work)