Yummy Low-Cal Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 slices of bacon, chopped1 tsp garlic, minced.25 cup green onion, chopped1 baker potato, diced4 cups fat free chicken broth (low or no sodium)1 cup milk.25 cup sharp cheddar cheese, gratedSprinkle of Mrs. Dash no salt garlic and herb seasoningSalt and Pepper to tasteIn a large pot brown bacon until cooked through (not crispy). Meanwhile, dice potato. Add green onion, and garlic to bacon and stir. Add diced potato, 3 cups of chicken broth, Mrs. Dash, and salt and pepper to taste. The chicken broth should just cover the tops of the diced potato pieces. Simmer on med-low for 20 minutes, stirring often. When broth reduces, add remaining cup of broth. Add grated cheddar cheese.Let ingredients simmer for another 5 minutes. Remove pot from heat briefly, and slowing add milk while stirring. Return pot to heat, and turn heat down to simmer or very low. Let soup heat through and thicken.Serve warm :)**Try using low, or no sodium chicken broth, and limiting salt seasoning. There is additional salt in the bacon***
1. In a large pot, brown bacon until cooked through (not crispy). Meanwhile, dice potato.
2. Add green onion, and garlic to bacon and stir. Add diced potato, 3 cups of chicken broth, Mrs. Dash seasoning, salt and pepper to taste. The chicken broth should just cover the tops of the diced potato pieces. Simmer on med-low for 20 minutes, stirring often.
3. When broth reduces, add remaining cup of broth.
4. Add grated cheddar cheese.
Let ingredients simmer for another 5 minutes. Remove pot from heat briefly, and slowing add milk while stirring. Return pot to heat, and turn heat down to simmer or very low. Let soup heat through and thicken - another approx 5 minutes.
Serve warm :)
Serving Size: Makes 6 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAIMIEVICTORIA.
2. Add green onion, and garlic to bacon and stir. Add diced potato, 3 cups of chicken broth, Mrs. Dash seasoning, salt and pepper to taste. The chicken broth should just cover the tops of the diced potato pieces. Simmer on med-low for 20 minutes, stirring often.
3. When broth reduces, add remaining cup of broth.
4. Add grated cheddar cheese.
Let ingredients simmer for another 5 minutes. Remove pot from heat briefly, and slowing add milk while stirring. Return pot to heat, and turn heat down to simmer or very low. Let soup heat through and thicken - another approx 5 minutes.
Serve warm :)
Serving Size: Makes 6 3/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JAIMIEVICTORIA.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 5.7 g
- Cholesterol: 14.3 mg
- Sodium: 761.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.4 g
- Protein: 6.2 g
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