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Soups and Stews

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Auntie Deneen's French Onion Soup
Bacon-Potato Chowder
Baked Potato and Bacon Soup
Bayou Gumbo
Bread Soup Bowls
Broccoli Cheddar Soup
Broccoli Cheese Soup
Chicken Macaroni Stew
Chili
Cream of Broccoli Soup
Egg Drop Soup
Garden Vegetable Soup
Hazel's Elephant Stew :-)
Meatball Soup
Quick Vegetable Soup
Reuben Chowder
Turnip, Potato, and Leek soup
Vegetable Beef Soup
Baked Potato and Bacon Soup

5 1/4 pounds  baking potatoes
7 slices  bacon
4 1/2 cups  onion -- choppoed
1 teaspoon  salt
5 cloves  garlic -- minced
1 whole  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  fresh parsley (optional) -- chopped
1 1/4 cups  green onions -- sliced
1 1/4 cups  reduced-fat sharp cheddar cheese (5 oz) -- finely shredded
 
Preheat oven to 400║.
 
Pierce potatoes with fork, bake at 400║ 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; sautÚ 5 minutes.  Add salt, garlic, and bay leaf; sautÚ 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.

NOTES : Bake the potatoes and shred the cheese the day before making the soup.  If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.