BAKED POTATO-AND-BACON SOUP

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BAKED POTATO-AND-BACON SOUP


5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onion
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400º. Pierce potatoes with a fork; bake 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; 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. Top individual servings
with bacon, green onions, and cheese.