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Baked Potato and Bacon Soup

List of Ingredients




5 1/4 # baking potatoes
7 slices bacon
4 1/2 C onion, choppoed
1 t salt
5 cloves garlic, minced
1 whole bay leaf
7 1/2 C 1% low-fat milk
3/4 t black pepper
3 C fat-free, less-sodium chicken broth
1/3 C fresh parsley (optional), chopped
1 1/4 C green onions, sliced
1 1/4 C reduced-fat sharp cheddar cheese (5 oz), finely shredded

Recipe



Preheat oven to 400�.
Pierce potatoes with 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; saut� 5 minutes.
Add salt, garlic, and bay leaf; saut� 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.