Baked Potato and Bacon Soup

Name: Baked Potato and Bacon Soup
Yield: 9 cups (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)
Ingredients: 2 ½ pounds baking potatoes; 4 bacon slices; 2 ¼ cups chopped onion; ½ teaspoon salt; 3 garlic cloves, minced; 1 bay leaf; 3 ¾ cups 1% low-fat milk; ½ teaspoon black pepper; 1 ½ cups fat-free, lower-sodium chicken broth {Check for Gluten}; 2 tablespoons chopped fresh parsley (optional); ½ cup sliced green onions; ½ cup (2 1/2 ounces) finely shredded reduced-fat sharp cheddar cheese

4 Ratings
4 Reviews

This warm and comforting potato and bacon soup is a delicious choice for a crisp fall evening. This kid-friendly soup is also gluten-free.

By Nancy Hughes

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:

9 cups (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
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.
Step 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 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. Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

Per Serving:

235 calories; fat 7.4g; saturated fat 3.3g; mono fat 2.9g; poly fat 0.6g; protein 10.2g; carbohydrates 32g; fiber 3.6g; cholesterol 19mg; iron 1.2mg; sodium 422mg; calcium 213mg.

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veryslowcook

11/26/2017

Good soup. I prefer CL's 2007 Baked Potato Soup, so probably won't be making this again.

Mama

01/03/2017

I have never made potato soup in my life until today! Who knew it was so easy however, i altered the recipe when i seen the Pioneer Woman's potato soup online. I followed the same recipe ingredients as my recipes.com except i added Cajun Seasoning 1 TBSP. OMG is all i have to say the huge pot was licked clean ! i also made Garlic Toast(frozen) for dippers. P.S. don't add the bacon till its served bc it gets too soft in the pot if you add it in with the soup. ENJOY THIS ONE

Joseph

02/19/2016

Da Bomb... Hella Good! these are things my boyfriend exclaimed while eating this soup after he cooked it for us. You can microwave the potatoes instead of baking and it turns out just as good. We think adding leeks would be good too.

modmandy

12/30/2011

Made this dish last night and it was awesome. I skipped the bay leaf because I already had all the ingredients in my house but the leaf. Added some gluten-free grilled cheese on the side and it definitely made it more of a meal.

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