Categories: potatoes, soup

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.

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

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