Bones Bacon & Baked Potato Soup
1 Tbsp. Butter or margarine
¼ cup chopped yellow onions
¼ cup chopped celery
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups milk
1 lb. Baking potatoes (about 2), baked, cut into 1/2-inch cubes
1/4 tsp. Pepper
1 green onion, sliced, divided
8 slices cooked Center Cut Bacon, crumbled, divided
¾ cup Cheddar, divided
¼ cup Lite Sour Cream
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.
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.
Serve this hearty soup with a quick bagged green salad tossed with your favorite Lite Dressing.