Bacon & Baked Potato Soup

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 medium baking potatoes, baked, cut into 1/2-inch cubes
10 slices Oscar Mayer Center Cut Bacon, crisply cooked, crumbled and 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 Breakstone's or Knudsen Sour Cream

Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until tender-crisp. Add broth, milk and potatoes; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; 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 onion just before serving. Season to taste with salt and pepper. Serve topped with reserved bacon, cheese, green onion and sour cream. Makes 4 servings