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. 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 1 1/4 cups sliced green onions 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese Preheat oven to 400°F.

Pierce potatoes with a fork; bake at 400°F 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; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley. Top individual servings with bacon, green onions, and cheese.

Serves 18.

1 Serving - 1 Cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions: Calories: 237 (Cal. from fat: 30%), Fat: 7.8g (Saturated: 3.5g), Cholesterol: 15mg, Sodium: 395mg, Carbohydrate: 31.8g, Protein: 10.5g.

[Cooking Light, December 2000]