Bacon & Baked Potato Soup

photo by:kraft

On top of the heartwarming tastiness of hearty potato soup, we added crumbly bacon, shredded cheese, green onions and sour cream. A sure soup-hall-of-fame inductee.

time

prep:

15 min

total:

30 min

servings

total:

6 servings, about 1 cup each

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What You Need

Tbsp. butter or margarine

1/4

cup chopped onions

1/4

cup chopped celery

can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4

cups milk

baking potatoes, baked, cut into 1/2-inch cubes

1/8

tsp. pepper

slices OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided

3/4

cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided

green onion, sliced, divided

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

OSCAR MAYER Bacon Uses The Very Best Cuts And Is Naturally Hardwood Smoked

Make It

MELT butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.

RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.

SERVE topped with reserved bacon, cheese, green onions and sour cream.

Kraft Kitchens Tips

Serving Suggestion

Serve this hearty soup with a quick bagged green salad tossed with your favorite KRAFT Lite Dressing.

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a cook

posted:11/14/2009

This soup is fantastic. I use only 1 Cup of milk which seems to be plenty. As it simmers it thickens up nicely. The next night I use the leftover soup to make clam chowder just by adding one small can of clams. My husband loves it. I make it at least every other month.

aliciat05

posted:10/27/2009

Excellent and delicious and very easy to prepare. I subsituted chicken boullion cubes for chicken broth as I did not have broth on hand.

dmw02

posted:9/30/2009

I must say this recipe was delicious! Fall is in the air and I wanted a nice, warm soup to make for dinner and this was perfect! I did change a few things from the original recipe as suggested by others and from looking at other receipes. I added small amount of all purpose flour after simmering the onion and celery in the butter until smooth. I then used half and half instead of milk to make it thicker. I also used red potatoes and white pepper. It was very filling and we had leftovers! I will definitely be cooking this again! Thanks Kraft for another great recipe!

catshuba

posted:7/13/2009

My comfort food... sooo yummy!I make this at least once every 2 weeks!

a cook

posted:7/10/2009

Wonderful!!!!!!

susliseth

posted:5/9/2009

It was mmmlicious...I blended instead of smashing. It was gone in seconds!

jrague

posted:4/27/2009

Very good. I will use less salt next time as it was a little salty but otherwise good. If it seems too thin you may need to cook it a little longer and it'll thicken up.

sugi18

posted:4/20/2009

This was ok, not great. Everyone finished their serving at dinner but nobody wanted leftovers the next day. It was to watery needed something to thicken it up a bit.

a cook