Ingredients

The following ingredients have 4 Servings
  • 4 slices OSCAR MAYER Bacon
  • 1 onion, chopped
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1/2 cup water
  • 1 large baking potato (1/2 lb.), peeled, chopped
  • 4 cups small broccoli florets
  • 1/2 cup KRAFT Shredded Sharp Cheddar Cheese, divided
  • 1/3 cup KRAFT Classic Ranch Dressing, divided

Instruction

  • Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup <u>each</u> cheese and dressing.
  • Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.