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5* Baked Potato and Bacon Soup

Source of Recipe

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5* Baked Potato and Bacon Soup

Adapted from Oxmoor House - August 2011 - Nancy Hughes, Cooking Light Gluten-Free Cookbook,
3 reviews rate this recipe 5 Stars!
Yield: 9 cups (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

This warm and comforting potato and bacon soup is a delicious choice for a crisp fall evening. This kid-friendly soup is also gluten-free.

Ingredients:
2-1/2 pounds baking potatoes
4 bacon slices
2 1/4 cups chopped onion
1/4 teaspoon salt
3 garlic cloves, minced
1 bay leaf
3-3/4 cups 1% low-fat milk
1/2 teaspoon black pepper
1-1/2 cups fat-free, lower-sodium chicken broth {Check for Gluten}
2 tablespoons chopped fresh parsley (optional)
1/2 cup sliced green onions
1/2 cup (2-1/2 ounces) finely shredded reduced-fat sharp cheddar cheese

Preparation:
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 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.

Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

One serving equals: Calories 235; Fat 7.4 g (Satfat 3.3 g, Monofat 2.9 g, Polyfat 0.6 g); Protein 10.2 g; Carbohydrate 32 g; Fiber 3.6 g; Cholesterol 19 mg; Sodium 358 mg