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Ingredients Jump to Instructions ↓

  1. 32 ounces baked russet potatoes , about 4 large

  2. 4 slices low-sodium bacon

  3. 1 bunch scallion , sliced thin

  4. 2 teaspoons garlic , minced

  5. 2 (14 ounce) cans reduced-sodium chicken broth

  6. 1 teaspoon salt

  7. 1/8 teaspoon cayenne

  8. 1 cup fat-free half-and-half

  9. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. Coarsely chop the baked potatoes and set aside.

  2. Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.

  3. Add 1/2 the scallions & garlic to drippings and sautee until soft.

  4. Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.

  5. Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.

  6. Add in half-and-half and parsley, return to simmer.

  7. Serve w/ remaining green onions & crumbled bacon on top.

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