- 4
- Average
- 30 mins
- 10 mins
- Average budget
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Ingredients
- lb. baking potatoes (about 3), cubed
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1 cup milk
- 3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
- 1 cup KRAFT Shredded Cheddar Cheese, divided
- 1 green onion sliced, divided
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Preparation
Step 1
MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
SERVE topped with sour cream and reserved ingredients.