Bacon And Baked Potato Soup

Recipe Ingredients

1 tablespoon	15ml	Butter or margarine
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1 packet		Reduced sodium chicken broth - (14 1/2 oz)
1 1/4 cups	296ml	Milk
2 cups	474ml	Baking potatoes - baked, and (medium) Cut into 1/2" cubes
10 slices		Oscar Mayer center-cut bacon - crisply cooked, Crumbled and divided
3/4 cup	177ml	Kraft Cheddar Classic Melts Cheddar & American Shredded Cheese - divided
2 tablespoons	30ml	Sliced green onion - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Breakstone's or Knudsen sour cream

Recipe Instructions

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.

Source:
"Back of the Box Recipes at http://www.backofthebox.com"

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