Baked Potato and Bacon Soup
(from dlvs2read’s recipe box)
Source: Cooking Light via Kristin T. (from RecipeThing user happyendings) (from RecipeThing user Bida1)
Serves 18 peopleIngredients
- 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
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Piece potatoes with fork and bake at 400 degrees for 1 hour or until tender. Cool slightly.
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Partially mash potatoes, including skins, and set aside.
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Cook bacon in a Dutch oven over medium heat until crisp. Remove back from pan and crumble.
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Add onion to bacon drippings in pan and sauté 5 minutes.
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Add salt, garlic, and bay leaf and sauté 2 minutes.
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Add potatoes, milk, pepper, and broth and bring to a boil.
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Reduce heat and simmer 10 minutes. Stir in parsley if desired. T
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op individual servings with bacon, onion, and cheese.