Categories: Soup

Ingredients

• 2 1/2 pounds baking potatoes
• 4 bacon slices
• 2 1/4 cups chopped onion
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 bay leaf
• 3 3/4 cups milk
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken broth
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup sliced green onions
• 1/2 cup (2 1/2 ounces) finely shredded sharp Cheddar cheese

Directions

1. Preheat oven to 400°.

2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.

3. Cool slightly.

4. Partially mash potatoes, including skins, with a potato masher; set aside.

5. Cook bacon in a Dutch oven over medium heat until crisp.

6. Remove bacon from pan; crumble.

7. Add onion to bacon drippings in pan; saute.

8. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potatoes, milk, pepper, and broth; bring to a boil.

9. Reduce heat, and simmer 10 minutes.

10. Discard bay leaf.

11. Stir in parsley, if desired.

12. Top individual servings with bacon, green onions, and cheese.

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