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Bake the potatoes and
shred the cheese the day before...
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2½ lbs |
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baking
potatoes |
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3½ slices |
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turkey bacon |
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2 cups |
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chopped
onion |
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½ tsp |
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salt |
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2 large |
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cloves of
garlic, minced |
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1 whole |
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bay leaf |
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3¾ cups |
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1% low-fat
milk |
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¾ tsp |
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black pepper |
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2 cups |
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fat-free,
less-sodium chicken broth |
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¼ cup |
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chopped
fresh parsley, optional |
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¾ cup |
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sliced green
onions |
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2/3 cup |
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finely
shredded reduced-fat sharp cheddar cheese |
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1 |
Preheat oven to
400°F. |
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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. |
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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. |
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4 |
Top individual
servings with bacon, green onions and cheese. |
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Servings: 8 |
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Yield: Serving size: 1
cup soup, 1 tsp. bacon, 1 Tbs. cheese and a sprinkle of green
onions |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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214.84 |
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Calories From Fat (14%) |
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29.09 |
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% Daily Value |
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Total Fat
3.22g |
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5% |
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Saturated Fat 1.53g |
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8% |
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Cholesterol
13.15mg |
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4% |
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Sodium
442.76mg |
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18% |
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Potassium
935.54mg |
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27% |
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Carbohydrates
36.24g |
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12% |
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Dietary Fiber 4.30g |
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17% |
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Sugar 9.06g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
31.94g |
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Protein
11.23g |
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22% |
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Recipe Source |
| Cooking
Light |
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