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Add a photoServings: 4
Ingredients
- 1 Tbsp. butter or possibly margarine
- 1/4 c. minced onion
- 1/4 c. minced celery
- 1 can reduced sodium chicken broth - (14 1/2 ounce)
- 1Â 1/4 c. lowfat milk
- 2 med baking potatoes baked, and
- Â Â cut into 1/2" cubes
- 10 slc Oscar Mayer center-cut bacon crisply cooked,
- Â Â crumbled and divided
- 3/4 c. Kraft Cheddar Classic Melts Cheddar &
- Â Â American Shredded Cheese divided
- 2 Tbsp. sliced green onion divided
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Breakstone's or possibly Knudsen lowfat sour cream
Directions
- Heat butter in heavy saucepan or possibly Dutch oven. Add in onion and celery; cook and stir till tender-crisp. Add in broth, lowfat milk and potatoes; 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. of the bacon, 2 Tbsp. of the cheese and 1 Tbsp. of the green onion for toppings; set aside.
- Stir in remaining bacon, cheese and green onion just before serving. Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, green onion and lowfat sour cream.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 51 | 33% |
| Total Fat 5.8g | 7% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 87mg | 4% |
| Potassium 560mg | 16% |
| Total Carbs 19.96g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.26g | 4% |
| Protein 7.06g | 11% |
