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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
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
---
Cholesterol
18mg
6 %
Sodium
442mg
18 %
Protein
11g
22 %
Calories:
40% Baking potatoes
22% Others combined
18% Bacon slices
18% Milk
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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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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Baked Potato-and-Bacon Soup
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