Baked Potato and Bacon Soup

Name: Baked Potato and Bacon Soup
Total time: 105 min
Yield: 8 servings
Cuisine: Indonesian
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

This soup is delicious comfort food and oh so satisfying!

⏱️ 105 min 🔪 Prep: 25 min 🔥 Cook: 80 min 📊 Hard 👁️ 38 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

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.
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.
Top individual servings with crumbled bacon, green onions and cheese.