Bones Bacon & Baked Potato Soup

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.


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