Baked Potato & Bacon Soup
I went to work yesterday but was draggin' butt all day. I feel significantly better today but am still considering calling the doctor, just to be sure this isn't a sinus infection. Like everyone, I'm an impatient patient and want to be well now.
A few nights ago I made this soup and ate the leftovers while I was sick.
Baked Potato & Bacon Soup
5-1/4 pounds baking potatoes
7 bacon slices
4-1/2 cups chopped onion
1 tsp salt
5 garlic cloves, minced
1 bay leaf
7-1/2 cups 1% low-fat milk
3/4 tsp black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1-1/4 cups sliced green onions
1-1/4 cups (5 oz) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400 degrees F.
Pierce potatoes with fork; bake at 400 degrees 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 drippings in pan; saute 5 minutes. Add salt, garlic and bay leaf; saute 2 minutes. Add potato, milk, pepper and broth; bring to a boil.
Reduce heat and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions and cheese.
A few nights ago I made this soup and ate the leftovers while I was sick.
Baked Potato & Bacon Soup
5-1/4 pounds baking potatoes
7 bacon slices
4-1/2 cups chopped onion
1 tsp salt
5 garlic cloves, minced
1 bay leaf
7-1/2 cups 1% low-fat milk
3/4 tsp black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1-1/4 cups sliced green onions
1-1/4 cups (5 oz) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400 degrees F.
Pierce potatoes with fork; bake at 400 degrees 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 drippings in pan; saute 5 minutes. Add salt, garlic and bay leaf; saute 2 minutes. Add potato, milk, pepper and broth; bring to a boil.
Reduce heat and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions and cheese.
posted by Stefani at 6:10 AM
6 Comments:
Okay, you're killing me. That sounds delicious and I shall try it.
Thank you.
And I am hungry.
MMMMMM.... baaaaconnnnn....
When I come by here ten pounds is about the amount of weight gained just from reading your page.
Aaah, but it is so good.
Is there a reason you don't just bake your potatoes in the microwave? Be quicker, use less electric. :-)
btw I did not get notice of Wed. entry...?
Truthfully, Bonnie, I've never baked potatoes in the oven - always use the microwave! Every time I post one of these recipes I use, I realize how many things I do differently than what it calls for. Like for this soup, I used a jar of those soft bacon bits, because that's what I had. I decided to just post the recipe as is. I don't know anyone who bake potatoes in the oven anymore, but I'm sure there are those that do. :-)
I prefer to bake potatoes in the oven if I have time, because I think they taste better, and the skin gets crispy. Maybe I'm deluding myself, though. Is there a way to do them in the microwave so that the skin isn't soft?
And BTW, that soup sounds wonderful! I'll have to try it.
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