Baked Potato Soup
- Total Time
The baking potato, such as Idaho and russet, is low in moisture and high in starch, making it ideal for baking or mashing in soups such as this.
baked potato(es) with salt2 small, reserved from Chili-Topped Baked Potatoes
uncooked bacon2 slice(s)
uncooked scallion(s)4 medium, thinly sliced
garlic clove(s)3 clove(s), medium, minced
canned chicken broth14 oz, reduced-sodium
table salt½ tsp
cayenne pepper⅛ tsp
fat-free half-and-half½ cup(s)
fresh parsley¼ cup(s), fresh, chopped
- Coarsely chop the potatoes (leave the skin on); set aside.
- Cook the bacon in a medium nonstick saucepan until crisp; drain the bacon on paper towels and set aside. Pour off and discard all but 1 teaspoon of the bacon drippings from the saucepan.
- Add 2 of the scallions and the garlic to the drippings in saucepan. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2–3 minutes. Stir in the half-and-half and parsley; return to a simmer. Serve the soup sprinkled with the bacon and the remaining 2 sliced scallions. Yields 2 1/4 cups per serving.