Chicken broth, milk and triple cheddar cheese gives this Sour Cream & Onion Triple-Cheddar Potato Soup its creamy base.
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
1/4 tsp. dried oregano leaves
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 green onion, sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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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, milk and oregano. 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 and sour cream.
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 16g
Saturated Fat 9g
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.