My Delicious Baked Potato and Bacon Soup
By
Norma DeRemer
@PApride
1
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.
Ingredients
- 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
- 3
- 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
How to Make My Delicious Baked Potato and Bacon Soup
- 1Preheat oven to 400
- 2Pierce potatoes with a fork, place of a baking sheet and bake for 1 hour or until tender.
- 3Remove from oven and cool slightly.
- 4Partially mash potatoes, including skins with a potato masher and set aside.
- 5Cook the bacon in a Dutch oven until crisp, remove from pan and crumble.
- 6Add the onion to bacon drippings in pan and saute 5 minutes;add salt,garlic and bay leaf and saute for 2 minutes.
- 7Add potatoes, milk, pepper and broth and bring to a boil.
- 8Reduce heat and simmer for 10 minutes. Discard bay leat and stir in parsley if desired.
- 9Remove from stove and top individual servings with bacon,green onion and cheese
