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SOUPS
Baked Potato and Bacon Soup
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Baked
Potato- and- Bacon Soup |
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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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WW
POINTS: 4
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Recipe Source |
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Cooking Light |
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