BAKED POTATO & BACON SOUP
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2½ lbs baking potatoes
3½ slices turkey bacon
2 cups chopped onion
½ tsp salt
2 large cloves of garlic, minced
1 whole bay leaf
3¾ cups 1% low-fat milk
¾ tsp black pepper
2 cups fat-free, less-sodium chicken broth
¼ cup chopped fresh parsley, optional
¾ cup sliced green onions
2/3 cup finely shredded reduced-fat sharp cheddar cheese
1. Preheat oven to 400°F.
2. Pierce potatoes with fork; bake for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
3. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired.
4. Top individual servings with bacon, green onions and cheese.
Servings: 8
Yield: Serving size: 1 cup soup, 1 tsp. bacon, 1 Tbs. cheese and a sprinkle of green onions
Nutrition Facts
Amount Per Serving
Calories 215
Calories From Fat (14%) 29
Total Fat 3.22g
Saturated Fat 1.53g
Cholesterol 13.15mg
Sodium 442.76mg
Potassium 935.54mg
Carbohydrates 36.24g
Dietary Fiber 4.30g
Sugar 9.06g
Net Carbohydrates 31.94g
Protein 11.23g
WW POINTS: 5.5
Recipe Source: Cooking Light
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