>From the Kraft Foods website... ~~~~~
Bacon & Baked Potato Soup Prep Time: 15 min Total Time: 30 min Makes: 6 servings, about 1 cup each 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 baking potatoes, baked, cut into 1/2-inch cubes 1/4 tsp. salt 1/8 tsp. pepper 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided 2 Tbsp. green onion slices, divided 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream MELT butter in heavy saucepan or Dutch oven. Add onions and celery; cook and stir 5 min. or 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 min., stirring frequently. RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly. SERVE topped with reserved bacon, cheese, green onions and sour cream. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ