Baked Potato and Bacon Soup

There is no denying it... winter has arrived in Minnesota.  That makes it a perfect time to make some soups.  Philly is not much for soup for dinner, but this is a hearty soup that filled him right up.  All I had to say was "bacon".  The bacon on cheese are added on top just like a baked potato.  This is the way I like bacon in a soup, crisp.

I have to say 7 slices of bacon is not enough for the 18-1 cup servings this makes.  However, you don't want to start with too many more or your soup will be greasy.  I just made extra bacon separately.  I have a tendency to burn bacon when I cook it on the stove.  Since you are going to crumble it in the end.  I find it is easier to cook bacon if I slice it into 1/4 inch pieces first.  For my extra bacon, I learned a trick from my friend Gabe and I haven't burned it since.  (see the note at the end of the post).

Yep, this makes 18-1 cup servings.  Well, we have a household of two people.  So,  I'm freezing some of it.  I have a feeling it won't freeze well and it will separate, but I gave it a try.  I will update with a comment after I have tried the batch that I froze.

Also, the recipe calls for partially mashing the potatoes after they are baked.  The skin on a baked potato is quite tough and I didn't think this would work.  So, I cubed my cooked potatoes.  I thought the partially mashed potatoes might thicken the soup.  But even after cubing they didn't mash very well.  I decided to use my immersion blender to thicken the broth.  Be careful you don't splatter on your self.   Also, just use the blender just a little or you will not get many potato chunks.

Note: you can bake the potatoes ahead of time.


Baked Potato and Bacon Soup 

5 lb baking potatoes
7 slices of bacon
4 1/2 c. chopped onion
1 tsp salt
5 garlic cloves, minced
1 bay leaf
7 1/2 c 1% low fat milk
3/4 tsp black pepper
3 c fat free less sodium chicken broth
1/3 c. chopped fresh parsley (optional)
1 1/4 c sliced green onions
1 1/4 c finely shredded cheddar cheese

1.  Preheat oven to 400 degrees
2. Pierce the potatoes with a fork, bake at 400 degrees for 1 hour or until tender.  Cool slightly.  Partially mash potatoes, including skins and set aside. (Or see note above)
3.  Cook bacon in a Dutch oven over medium heat until crisp.  Remove bacon and crumble (or see note above).  Add onion to bacon drippings, saute 5 minutes.  Add salt garlic and bay leaf, saute 2 minutes.  Add potatoes milk, pepper and broth, bring to a boil. Reduce heat and simmer 10 minutes.  Can use immersion blender at this point.  Stir in parsley, if desired.   Top the individual servings with bacon, green onions and cheese.

Easy Baked Bacon

Preheat your oven to 400 degrees.  Place an oven safe cooling rack in a jelly roll pan.  Lay your bacon slices on rack.  Top with another rack.  Depending on thickness of bacon.  Bake approximately 15-20 minutes or until desired crispness.