My Delicious Baked Potato and Bacon Soup

Norma DeRemer


Can you believe this soup has only 235 calories with 7 grams of fat. Believe it or not! Found the recipe in an old magazine while soaking in the tub last week.I made it the next day for lunch and invited my girlfriend over to share it and had the rest for dinner that night when Woody came home. All three of us couldn't believe the good taste of this soup. It will be another keeper for me while still on my kick of loosing weight.

Featured Pinch Tips Video



Makes 9 cups


Stove Top


2 1/2 lb
baking potatoes (about 4 to 6) depending on size
4 slice
turkey bacon
2 1/4 c
chopped onion
1/2 tsp
kosher salt
garlic cloves, minced
3 3/4 c
1% low fat milk
1/2 tsp
black pepper
1 1/2 c
fat free, low sodium chicken broth
2 Tbsp
chopped freah parsley (optional)
1/2 c
sliced green onions
1/2 c
(2 1/2 ounces) finely shredded reduced fat sharp cheddar cheese

Directions Step-By-Step

Preheat oven to 400
Pierce potatoes with a fork, place of a baking sheet and bake for 1 hour or until tender.
Remove from oven and cool slightly.
Partially mash potatoes, including skins with a potato masher and set aside.
Cook the bacon in a Dutch oven until crisp, remove from pan and crumble.
Add the onion to bacon drippings in pan and saute 5 minutes;add salt,garlic and bay leaf and saute for 2 minutes.
Add potatoes, milk, pepper and broth and bring to a boil.
Reduce heat and simmer for 10 minutes. Discard bay leat and stir in parsley if desired.
Remove from stove and top individual servings with bacon,green onion and cheese

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy