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.
Preheat oven to 400?.
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.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saut? 5 minutes. Add salt, garlic, and bay leaf; saut? 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.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 235 | ||
Calories from Fat: 63 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 300.4mg | 10 % | |
Potassium 856.6mg | 23 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 30.6g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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