Loaded Baked Potato Soup
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Ingredients
- 8 slices center cut bacon
- 1 (24-oz) container refrigerated country-style mashed potatoes
- 1 cup low-sodium chicken broth, divided
- 2 cups 1% low-fat milk
- 1 cup shredded reduced-fat sharp Cheddar cheese
- ¼ cup chopped green onions
Instructions
- Cook bacon, in batches, in a Dutch oven 5 to 6 minutes or until crisp. Remove from pan, reserving 1 Tbsp drippings in pan. Drain on paper towels; crumble.
- Meanwhile, microwave potatoes according to package directions.
- Gradually add ¼ cup broth to Dutch oven over medium heat, stirring to loosen any browned bits.
- Stir in ¾ cup broth, potatoes, milk, and desired amount of pepper. Cook, uncovered, 10 minutes or until thoroughly heated, stirring occasionally.
- Spoon soup into 4 bowls; top with cheese, bacon, and green onions.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
375
|
375
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 22 | 22 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 905 | 905 |
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