Bacon & Baked Potato Soup

Makes 6 (about 1 cup each) servings
Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:
1 Tablespoon 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 teaspoon salt
1/8 teaspoon pepper
8 slices Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tablespoon green onion slices, divided
1/4 cup Sour Cream

Directions:
1) In a heavy saucepan or Dutch oven, melt butter.
2) Add onions and celery; cook and stir 5 min. or until crisp-tender.
3) Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.
4) Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
5) Reserve 2 Tablespoon each of the bacon and cheese and 1 Tablespoon of the green onions for toppings; set aside.
6) Add remaining bacon, cheese and green onions to soup just before serving.
7) Cook until cheese is melted, stirring constantly.
8) Serve topped with reserved bacon, cheese, green onions and sour cream.