Make everyone at the table feel at home with this delicious comfort food. Our Broccoli, Bacon & Cheese Loaded Potato Soup recipe will be a fast favorite.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. flour
2 cups milk
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 cups small broccoli florets
1/2 lb. red potatoes (about 2), cubed
1/8 tsp. ground red pepper (cayenne)
1 cup KRAFT Shredded Sharp Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 small tomato, seeded, chopped
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
Serve topped with bacon and tomatoes.
Serve with warm, crusty whole wheat rolls.
Substitute Yukon Gold potatoes for the red potatoes.
Sprinkle with sliced green onions.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 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.