Photo by: Jed Sundwall
Bacon and Baked Potato Soup
Food 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
Recipe preparation:
1 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. 2 Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 tablespoon of the green onion for toppings; set aside. 3 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. 4 This recipe yields 4 servings.
Recipe source: Foodista recipe
