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Preserves
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 medium baking potatoes, baked, cut into 1/4-1/2 inch cubes
10 slices Oscar Mayer Center Cut Bacon, crisply cooked, crumbled, divided
3/4 cup Kraft Cheddar Classic Melts cheddar & american shredded cheese, divided
2 tablespoons sliced green onion, divided
salt and pepper
1/4 cup sour cream
Melt butter in heavy saucepan or dutch oven. Add onion and celery; cook and stir about 4 minutes or until soft but not brown. Add broth, milk and potatoes; heat just to boiling, stirring constantly. Slightly crush potatoes. Reduce heat; simmer 5 minutes, stirring frequently.
Reserve 2 tablespoons of the bacon, 2 tablespoons of the cheese and 1 tablespoon of the green onion for toppings; set aside.
Stir in remaining bacon, cheese and green onions just before serving. Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, onions and sour cream.
