Potato Lover's Soup with Crispy Bacon - 5 points+

By á-11084

Ingredients

• 3 large (8 ounce) baked russet potatoes
• 3 strips bacon
• 3 garlic cloves, minced
• 4 scallions, thinly sliced
• 2 3/4 cup reduced sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 3/4 cup fat free half and half

Details

Cooking time 20mins
Adapted from livingachangedlife.blogspot.com

Preparation

Step 1

1. Leaving skin on, coarsely chop potatoes; set aside

2. Cook bacon in large nonstick saucepan over medium heat until crisp. Drain on paper towels and set aside. Pour off and discard all but 1 teaspoon of drippings.

3. Add garlic and half of scallions to drippings in saucepan. Cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add broth, salt, pepper sauce, and potatoes, mashing potatoes with wooden spoon to break them up slightly. Bring mixture to boil. Reduce heat and simmer until heated through. 2-3 minutes

4. Stir in half and half and return to simmer. Serve soup sprinkled with crumbled bacon and remaining scallions.

Note:
This soup is especially convenient if you have leftover baked potatoes on hand. If you don't, preheat the oven to 425°F, pierce each potato a few times with a fork, and place on the middle rack of the oven. Bake until tender, 45 to 50 minutes.