Baked Potato-and-Bacon Soup

Becky Luigart-Stayner
Bake the potatoes and shred the cheese the day before making the Baked Potato and Bacon Soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.

Yield:

18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Recipe from

Nutritional Information

Calories 237
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 3.5 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 10.5 g
Carbohydrate 31.8 g
Fiber 3.1 g
Cholesterol 15 mg
Iron 2 mg
Sodium 394 mg
Calcium 228 mg

Ingredients

5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 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 chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 400°.

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.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nancy Hughes,

December 2000