Bacon Baked Potato Soup (Crock Pot)

1 Tbsp. butter or margarine

1/4 cup  chopped onions

1/4 cup chopped celery

1 can  (14-1/2 oz.) fat-free reduced-sodium chicken broth

1-1/4 cups milk

2   baking potatoes, baked, cut into 1/2-inch cubes

1/8 tsp. pepper

8 slices  OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided

3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided

1   green onion, sliced, divided

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

 

MELT butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. green onions; set aside. Add remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream.