Rating: 4 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 6

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.

Nancy Hughes
Recipe by Cooking Light December 2000

Gallery

Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef'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.

Nutrition Facts

237 calories; calories from fat 30%; fat 7.8g; saturated fat 3.5g; mono fat 3.1g; poly fat 0.8g; protein 10.5g; carbohydrates 31.8g; fiber 3.1g; cholesterol 15mg; iron 2mg; sodium 394mg; calcium 228mg.
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