Baked Potato and Bacon Soup

(from chenson’s recipe box)

Source: Cooking Light via Kristin T. (from RecipeThing user happyendings) (from RecipeThing user Bida1)

Serves 18 people

Ingredients

  • 5.25 lbs baking potatoes
  • 7 bacon slices
  • 4 1/4 c chopped onion
  • 2 tsp salt
  • 5 garlic cloves
  • 1 bay leaf
  • 7 1/2 c 1% lowfat milk
  • 3/4 tsp black pepper
  • 3 c low sodium chicken broth
  • 1/3 c fresh parsley, chopped
  • 1 1/4 c green onions, sliced
  • 1 1/4 c (5 oz) sharp cheddar cheese

Directions

  1. Piece potatoes with fork and bake at 400 degrees for 1 hour or until tender. Cool slightly.

  2. Partially mash potatoes, including skins, and set aside.

  3. Cook bacon in a Dutch oven over medium heat until crisp. Remove back from pan and crumble.

  4. Add onion to bacon drippings in pan and sauté 5 minutes.

  5. Add salt, garlic, and bay leaf and sauté 2 minutes.

  6. Add potatoes, milk, pepper, and broth and bring to a boil.

  7. Reduce heat and simmer 10 minutes. Stir in parsley if desired. T

  8. op individual servings with bacon, onion, and cheese.

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