Bacon and Baked Potato Soup

Your family will love this hearty soup. Serve with a tossed salad for a complete meal.


6 servings (about 1 cup each)


1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped celery
1 (14.5 ounce) can fat-free reduced-sodium chicken broth
1 1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/8 teaspoon pepper
8 slices bacon, cooked, crumbled and divided
3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
1 green onion, sliced, divided
1/4 cup sour cream


Melt butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 minutes 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 minutes, stirring frequently.

Reserve 2 tablespoons each bacon and cheese and 1 tablespoon green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.

Serve topped with reserved bacon, cheese, green onions and sour cream.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 15 minutes

Additional Information

Serve this hearty soup with a quick bagged green salad tossed with your favorite salad dressing.

Nutritional Information

Amount per serving: Calories: 210, Total Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 40 mg, Sodium: 510 mg, Carbohydrate: 19 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 10 g

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