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Baked Potato and Bacon Soup

Photo: Oxmoor House
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
  • 1/2 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 {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

Nutrition Information

  • 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
  • iron 1.2 mg
  • sodium 422 mg
  • calcium 213 mg

How to Make It

  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.

Cook's Notes

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.

Cooking Light Gluten-Free Cookbook