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

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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mdavis353

posted:5/6/2008

i loved it so much and the leftovers were even better.....

tomscakes

posted:4/17/2008

My family loves this recipe! We make it a couple times a month. It is very simple to make and tastes great!

a cook

posted:4/7/2008

I made this for a big family dinner and everyone loved it. I was asked several times for the recipe too. I will make this again.

kniki217

posted:4/1/2008

good but doesn't store well. potato absorbs all of the broth

a cook

posted:4/1/2008

I made this soup for St. Patty's Day. I quadroupled the recipe in hopes to have leftovers ... No such luck. Everyone loved it so much that there wasn't a drop left to be had. I subsituted milk for fat Free Half & Half. It was great and I will surely make it again!

jenjenn26

posted:3/17/2008

I love baked potato soup and this recipe was delicious! The whole family loved it!

sgoodwin27

posted:3/8/2008

This soup was awesome! One of the best I have ever made. My husband loved it!

kalakalaw00t

posted:3/2/2008

Fantastic recipe. Only thing I changed was I added garlic salt and used more cheese. My fiance (who is a picky eater) absolutely loved it and probably wishes I would have doubled the recipe. For anyone having issues with it being watery...try mashing up the potato more, being careful about liquid measurments, or maybe simmering it longer. The only problem I have with the recipe is the way it tells you to crush up the potatoes. Doing it with the back of a regular spoon doesn't really work. I got out a serving ladle and crushed them to the bottom of the pan and then stirred it around and repeated until I was satisfied with how mushed the potatoes were.

hummre

posted:2/29/2008

The recipe wasn't bad but the soup was watery. If I made it again I would use a thickening agent.

a cook

posted:2/23/2008

My family loved this soup! Although the recipe needs to be doubled it doesn't make very much. But this is the best potato soup I have ever made! I made the recipe without the celery and sour cream to please everyone but it still turned out wonderful.