Community Garden Magazine Issue Five January 2016

What You Need  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 SELECT ALL ADD TO SHOPPING LIST Make It Tap or click steps to mark as complete    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 mediumlow heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing. Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bac

Community Garden Magazine Issue Five January 2016 | Page 47