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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

bacon and baked potato soup Recipe

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This recipe for bacon and baked potato soup is from Madison's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. butter or margarine
1/4 cup chopped onions
1/4 cup chopped celery
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/8 tsp. pepper
8 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided
3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
1 green onion, sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Directions:
Directions:
MELT butter in large saucepan or Dutch oven on medium heat. Add 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 2 Tbsp. each bacon and cheese and 1 Tbsp. 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15min
Personal Notes:
Personal Notes:
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 Vitamin A 10 %DV Vitamin C 10 %DV Calcium 15 %DV Iron 6 %DV

 

 

 

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