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    Baked Potato and Bacon Soup

    List of Ingredients




    5 1/4 # baking potatoes
    7 slices bacon
    4 1/2 C onion, choppoed
    1 t salt
    5 cloves garlic, minced
    1 whole bay leaf
    7 1/2 C 1% low-fat milk
    3/4 t black pepper
    3 C fat-free, less-sodium chicken broth
    1/3 C fresh parsley (optional), chopped
    1 1/4 C green onions, sliced
    1 1/4 C reduced-fat sharp cheddar cheese (5 oz), finely shredded

    Recipe



    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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