This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Without the potato, the balance of European power might never have tilted north."
- Michael Pollan, Genius
Baked potatoes are great and soup is great. Baked potatoes with bacon are great and soup with cheese is great. Put them all together and you've got an amazing soup. This soup makes the perfect main course meal: a healthy, fiber-filled starch and a bit of protein in the bacon and cheese. Pair it up with a great side salad and you have the perfect winter meal.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes very good leftovers.
Serve with Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad or Mushroom Salad
|2 lbs||Idaho baking potatoes|
|4 large||green onions|
|2 cups||2% milk|
|1/2 cup||nonfat buttermilk|
|fresh ground black pepper (to taste)|
|3 ounces||reduced fat cheddar cheese (shredded)|
Preheat the oven to 325°F.
Wrap the potatoes in foil and place in the preheated oven.
Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.
Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.
Roast the onions for about 15 minutes. Toss once or twice.
Remove the green onions from the oven and place on the paper towel with the bacon to cool.
When the bacon and onions are cool, cut them into small dice.
Place them back in the pan with the bacon fat.
When the potatoes are done (about an hour) remove them from the oven and let them cool.
Slice the potatoes in half and scoop out the flesh. Add it to the pan.
Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.
Add the milk, water, buttermilk, and pepper to the pan.
Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.
Reheat gently over medium heat.
Serve the soup topped with the shredded cheese.
Serving size: about 2 cups
Amount Per Serving
|Calories 366||Calories from Fat 114|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 6g||25%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 49g||14%|
|Dietary Fiber 6g||18%|
|Vitamin A 9%||Vitamin C 84%|
|Calcium 35%||Iron 12%|
|Vitamin K 57 mcg||Potassium 1370 mg|
|Magnesium 86 mg|