can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 1/4
cups cups milk
3/4
lb baking potatoes (about 2), baked, cut into 1/2-inch cubes
1/8
tsp pepper
1
green onion, sliced, divided
8
slices cooked oscar mayer center cut bacon, crumbled, divided
3/4
cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions
1.
MELT butter in large saucepan or Dutch oven on medium heat. Add yellow onions and 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.
2.
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.
3.
SERVE topped with reserved green onions, bacon, cheese and sour cream.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Nichole
