Roasted Potato Bacon SoupSubmitted by: ANNIEBERG
4 baking potatoes
1 large onion
3 cloves garlic
4 cups chicken broth
4 TBL bacon bits (real)
3 TBL Olive Oil
Salt and Pepper
Cube potatoes (with skin on), cube onion, remove papery skin from 3 cloves of garlic. Put all vegetables into a large bowl and drizzle with 3 TBL of olive oil and salt and pepper. Mix to coat thoroughly.
Roast at 425F until potatoes are soft (onions will be dark and crispy in areas). Remove from oven. Place 1/4 of mixture in blender or food processor with 1 cup of chicken stock, blend til smooth transfer to soup pan. Repeat with remaining vegetables. Add 4 TBL of real bacon bits.
Heat until desired temperature.
Optional topping: shredded cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEBERG.