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Baked Potato And Bacon Soup




Source of Recipe


nanamitchem






List of Ingredients



• 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, chopped (optional)
  
• 1 1/4 cups green onions, sliced
  
• 1 1/4 cups reduced fat sharp cheddar cheese, finely shredded
  






Instructions



1. Pierce potatoes with a fork, bake at 400 degrees for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
   
2. Cook bacon in a dutch over over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saute 5 minutes. Add salt, garlic and bay leaf; saute 2 minutes. Add potatoes, 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.
   
3. Notes: Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.