1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Serve this hearty soup with a bagged green salad tossed with your favorite KRAFT Dressing and a whole wheat roll.
Peel potatoes before cubing.