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Baked Potato-and-Bacon Soup

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.
18 Servings - myrecipes.com
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Servings:18  | Calories:249 | Total Fat:8g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 4g
20 %
Total Carb 33g
11 %
Fiber 4g
16 %
Sugars 3g
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Cholesterol 18mg
6 %
Sodium 442mg
18 %
Protein 11g
22 %
Calories:
40% Baking potatoes
22% Others combined
18% Bacon slices
18% Milk
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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

Directions : View recipe directions on myrecipes.com
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