Baked Potato-and-Bacon Soup

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

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 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.