Savor the heartwarming, comforting taste of Baked Potato Soup with Bacon. We added crispy bacon, shredded cheese, green onions and sour cream to our hearty baked potato soup.
What You Need
Original recipe yields 6 servings
1 Tbsp. butter or margarine
1/4 cup chopped yellow onion s
1/4 cup chopped celery
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups milk
3/4 lb. baking potato es (about 2), baked, cut into 1/2-inch pieces
1/8 tsp. pepper
1 green onion, sliced, divided
8 slices cooked OSCAR MAYER Center Cut Bacon, crumbled, divided
3/4 cup KRAFT Finely Shredded Mild Cheddar Cheese, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
Serve topped with reserved green onions, bacon, cheese and sour cream.
Serve this hearty soup with a mixed green salad tossed with your favorite KRAFT Lite Dressing and a whole wheat roll to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.