Baked Potato-and-Bacon Soup

Ingredients

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

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