Baked Potato and Bacon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 |
1/2 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 |
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 |
Directions:
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.
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