What's for Dinner Wednesday~

My hubby

and #2 LOVE Baked Potato soup, and this recipe did not disappoint.  We made this while #2 was home for the holidays.

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)

Ingredients:

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.

Directions:

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?!!!