Baked Potato and Bacon Soup
This soup is delicious comfort food and oh so satisfying!
Foto: RecipeGirl
Ingredients
- 2½ pounds white-skinned potatoes
- 4 slices bacon
- 2 cups chopped onion
- ½ teaspoon salt
- 2 large garlic cloves, (minced)
- 1 whole bay leaf
- 2¾ cups whole milk
- 2 cups fat-free, less-sodium chicken broth
- 1 cup heavy whipping cream
- ¾ teaspoon black pepper
- ¼ cup chopped fresh parsley ((optional))
- ¾ cup sliced green onions
- 1 cup finely shredded sharp cheddar cheese
Steps
-
Preheat the oven to 400°F.
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Pierce the potatoes with a fork; bake for 1 hour or until tender. Cool slightly. Partially mash the potatoes, including the skins, with a potato masher; set aside.
-
Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon from the pan and crumble. Add the onion to bacon drippings in the pan, sautéing for about 5 minutes. Add the salt, garlic, and bay leaf; sauté 2 minutes. Add the the potato, milk, broth, cream and pepper, and bring to a boil. Reduce the heat, and simmer for 10 minutes. Stir in the parsley, if desired.
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Top individual servings with crumbled bacon, green onions and cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| white-skinned potatoes | 2.5 pounds | - | - |
| bacon | 4 slices | - | - |
| chopped onion | 2 cups | - | - |
| salt | 0.5 teaspoon | - | - |
| garlic cloves | 2 large | - | - |
| bay leaf | 1 whole | Rp 25.000/kg | Rp 2.500 |
| whole milk | 2.75 cups | - | - |
| fat-free | 2 cups | - | - |
| heavy whipping cream | 1 cup | - | - |
| black pepper | 0.75 teaspoon | - | - |
| chopped fresh parsley | 0.25 cup | - | - |
| sliced green onions | 0.75 cup | - | - |
| finely shredded sharp cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
*Estimated market prices, may vary by region
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