Flecked with bacon and topped with sour cream and green onions, this has restaurant-style loaded baked potato flavor in a creamy, cheesy soup.
What You Need
Original recipe yields 4 servings
1 lb. baking potato es (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded American & Cheddar Cheeses, divided
1 green onion, sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped red pepper
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Let's Make It
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve soup topped with reserved bacon, cheese, onions, sour cream and pepper.
Serve this hearty soup with a mixed green salad tossed with your favorite KRAFT Lite Dressing, and a whole wheat roll.
Peel potatoes before cubing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 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.