Baked
Potato and Bacon Soup
5
1/4 pounds baking potatoes
7 slices bacon
4 1/2 cups onion -- chopped
1 teaspoon salt
5 cloves garlic -- minced
1 whole bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper |
3
cups fat-free, less-sodium chicken broth
1/3 cup fresh parsley (optional) -- chopped
1 1/4 cups green onions -- sliced
1 1/4 cups reduced-fat sharp cheddar cheese (5 oz) --
finely shredded |
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Preheat
oven to 400º.
-
Pierce
potatoes with fork, bake at 400º for 1 hour or until
tender. Cool
slightly. Partially mash potatoes, including skins, with a
potato masher; set aside.
-
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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