Baked Potato-and-Bacon Soup

Baked Potato-and-Bacon Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ¼ cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1 ¼ cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • ¾ teaspoon black pepper
  • 5 ¼ pounds baking potatoes
  • ¾ teaspoon black pepper
  • + 17 more ingredients
    • 7 ½ cups 1% low-fat milk
    • 3 cups fat-free, less-sodium chicken broth
    • 5 ¼ pounds baking potatoes
    • 1/3 cup chopped fresh parsley (optional)
    • 7 ½ cups 1% low-fat milk
    • 1 ¼ cups sliced green onions
    • 4 ½ cups chopped onion
    • 1 teaspoon salt
    • 3 cups fat-free, less-sodium chicken broth
    • 7 bacon slices
    • 1/3 cup chopped fresh parsley (optional)
    • 1 bay leaf
    • 1 ¼ cups sliced green onions
    • 4 ½ cups chopped onion
    • 1 teaspoon salt
    • 7 bacon slices
    • 1 bay leaf

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippin...

View full recipe at My Recipes

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