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Baked Potato and Bacon Soup

  • 8servings
  • 25minutes

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Source: www.recipegirl.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. 2 1/2 pounds white skinned potatoes

  2. 3 1/2 slices turkey bacon

  3. 2 cups chopped onion

  4. 1/2 teaspoon salt

  5. 2 large cloves of garlic, minced

  6. 1 whole bay leaf

  7. 3 3/4 cups 1% low-fat milk

  8. 3/4 teaspoon black pepper

  9. 2 cups fat-free, less-sodium chicken broth

  10. 1/4 cup chopped fresh parsley, optional

  11. 3/4 cup sliced green onions

  12. 2/3 cup finely shredded reduced-fat sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Pierce potatoes with fork; bake 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.

  4. Top individual servings with bacon, green onions and cheese.

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