Bacon & Baked Potato Soup



1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 medium baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cup cheddar, divided
2 Tbsp. green onion slices, divided
1/4 cup Sour Cream

1. Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
2. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onion for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly. Serve topped with reserved bacon, cheese, green onion and sour cream.

6 servings

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