Bacon & Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. butter or margarine1/4 cup chopped celery1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth1-1/4 cups milk3/4 lb. baking potatoes (about 2), baked, cut into 1/2-inch cubes1/8 tsp. pepper1 green onion, sliced, divided8 slices cooked OSCAR MAYER Center Cut Bacon, crumbled, divided3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided1/4 cup Light Sour Cream
MELT butter in large saucepan or Dutch oven on medium heat. Add 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 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
Serving Size: 6, 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user CRAPP-KEA.
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
Serving Size: 6, 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user CRAPP-KEA.
Nutritional Info Amount Per Serving
- Calories: 206.6
- Total Fat: 10.0 g
- Cholesterol: 32.7 mg
- Sodium: 596.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 0.9 g
- Protein: 10.2 g
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