Low Fat Baked Potato-and-Bacon Soup
Published: Cooking Light- 12/01/00
INGREDIENTS
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 onions
1-1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
INSTRUCTIONS
Preheat oven to 400°F. Pierce potatoes with a fork; bake at 400°F 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.
Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese
NUTRITIONAL INFO
calories: 237 carbohydrates: 31.8 g cholesterol: 15 fat: 7.8 g sodium: 394
mg protein: 10.5 g calcium: 228 mg iron: 2 mg fiber: 3.1 g
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