Potato and bacon soup

Recipe Information

Ingredients

• 5 1/4 pounds baking potatoes

• 7 bacon slices

• 4 1/2 cups onion, chopped

• 1 teaspoon salt

• 5 garlic cloves, minced

• 1 bay leaf

• 7 1/2 cups 1% milk

• 3/4 teaspoon black pepper

• 3 cups fat-free, low-sodium chicken broth

• 1 1/4 cups green onions, sliced

• 1 1/4 cups finely shredded reduced-fat sharp cheddar cheese

Directions

• Preheat an oven to 400 degrees F.

• Poke holes in the potatoes with a fork and place in oven. Bake for 1 hour or until tender.

• Partially mash the potatoes, including the skins.

• In a pot, cook the bacon over medium heat until crisp. Remove from pot and crumble.

• Add the onion to the bacon grease in pan and cook for 5 minutes.

• Add the garlic, bay leaf, and salt, then cook for another 2 minutes.

• Add the potatoes, milk, black pepper, and broth then bring entire mixture to a boil.

• Reduce heat, cover and simmer for 10 minutes.

• To serve, spoon 1 cup of soup into bowl and top with 1 teaspoon bacon, 1 tablespoon cheese, and 1 tablespoon green onions.

Nutrition (per serving)

• Calories: 237 cal

• Total fat: 8g

• Saturated fat: 4g

• Monounsaturated fat: 3g

• Cholesterol: 15mg

• Sodium: 394mg

• Carbohydrate: 32g

• Fiber: 3g

• Protein: 11g