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BAKED POTATO AND BACON SOUP

5 1/4 Pounds Potatoes
7 Bacon Slices
4 1/2 Cups Onion, chopped
5 Garlic cloves, minced
1 Bay Leaf
7 1/2 Cups Low Fat Milk

3/4 Teaspoon Pepper
3 Cups Fat Free Chicken Broth
1/3 Cup Parsley, fresh &
chopped
1 1/4 Cups Green Onions,
sliced
1 1/4 Cups Reduced Fat
Cheddar Cheese, grated

Preheat oven to 400°. Pierce potatoes with fork and bake 1 hour or until tender. Partially mash the potatoes. Leave the skins on. Cook bacon until done. Crumble and set aside. In a large sauce pan, Add the next 7 ingredients and the potatoes. Bring to a boil and simmer 10 minutes. Top each bowl with bacon, green onion and cheese.

SERVINGS 18; CALORIES 237; FAT 7.8 g; PROTEIN 10.5 g; CARBS 31.8 g;
FIBER 3.1 g; CHOL 15 mg; IRON 2 mg; SODIUM 394 mg; CALC 228 mg
SERVING SIZE= 1 Cup, 1 Tsp. Bacon, 1 Tbl. Cheese.

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Updated 12/7/99