Loaded Baked Potato Soup

8 slices turrkey bacon
2 c sweet onions finely diced
2c celery finely diced
12 cloves garlic minced
1 c green onions
4 T butter
1/2 c corn starch
1/2-1 T white pepper
12 medium russet potatoes
8 c chicken broth
4 T better than boullion
2c fat free 1/2 and 1/2
1c finely grated sharp cheddar cheese

Serve with crusty whole wheat french bread and salad. Broccoli, Leeks, or Spinach may be added to soup.

Place potatoes in 400 degree oven bake for 1 hour. Remove potatoes to cooling rack. While potatoes are cooling, dice onions and celery and mince garlic. Place butter in a dutch oven, heat until foam appears, add onion cook for 2 minutes add celery and garlic, stir to mix, reduce heat, sweat for 5 minutes. Cut potatoes in 1 inch cubes. Add broth and boullion to vegetables, bring to boil, Add potatoes, reduce heat, simmer. Slowly stir 1/2and 1/2 into corn starch, mix thoroughly, pour slowly into soup. Simmer on low heat
for 20 minutes. Cook Bacon until crisp, crumble, place in small bowl Thinly slice green onions. Grate cheese if necessary. Place green onions, cheese and yogurt in
small serving bowls. Sprinkle 1 T each condiment on each serving of soup as desired,

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DOTTIDEAS.