The recipe is from my Cooking Light Gluten Free Cookbook.
(again, excuse the not so great picture, my Iphone was my quick grab throughout the holidays)
2 1/2 pounds baking potatoes
4 slices bacon
2 1/4 C chopped onion
1/2 tsp. salt
3 garlic cloves, minced
1 bay leaf
3 3/4 C 1% low-fat milk (we use Lact-Aid)
1/2 tsp. black pepper
1 1/2 C fat-free, lower-sodium chicken broth
2 TBS chopped fresh parsley (optional)
1/2 C sliced green onions (again we omitted since #2 cannot eat them)
1/2 C (2 1/2 oz) finely shredded reduced-fat sharp cheddar cheese
***be sure to check all ingredients if cooking Gluten Free.
1. Preheat oven to 400*.
2. Pierce potatoes with a fork; bake at 400* for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
3. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. (give some to the dog with the big brown eyes who has been staring you down) Add onion to bacon drippings in pan; saute 5 minutes. Add salt, garlic, and bay leaf; saute 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
Hubby says the key is to cook a little extra bacon and add some to the soup while it is simmering, then top with a bit more when serving. The more bacon the better, right?!!!