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Baked Potato-and-Bacon Soup

  • 18servings
  • 237calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/4 pounds baking potatoes

  2. 7 bacon slices

  3. 4 1/2 cups chopped onion

  4. 1 teaspoon salt

  5. 5 garlic cloves, minced

  6. 1 bay leaf

  7. 7 1/2 cups 1% low-fat milk

  8. 3/4 teaspoon black pepper

  9. 3 cups fat-free, less-sodium chicken broth

  10. 1/3 cup chopped fresh parsley

  11. 1 1/4 cups sliced green onions

  12. 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.

  3. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

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