06 Jan Baked Potato, Broccoli & Turkey Bacon Soup
BAKED POTATO, BROCCOLI AND TURKEY BACON SOUP
- 1 tsp vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 4 cups unsalted chicken broth
- 2 cups 1% low fat milk
- 8 slices turkey bacon, cooked and chopped
- 1 pound broccoli, chopped
- 5 medium russet baking potatoes, scrubbed and pierced
- ½ tsp black pepper
- ¼ tsp salt
- Shredded cheddar for topping (optional)
Preheat oven to 375°F.
Place potatoes directly on oven rack. Bake for about 3/4 hour or until potatoes are tender. Cool slightly. (Alternatively, potatoes can be cooked in the microwave.)
Cut each potato in half lengthwise. Scoop out the potato into a medium bowl leaving a thin layer of potato on the skin. Mash until smooth but not overworking. Set aside. Chop up the skins and set aside.
In a stockpot or Dutch oven, heat 1 teaspoon oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth, milk and mashed potatoes. Bring to a boil then reduce heat. Add potato skins, turkey bacon, broccoli, pepper and salt. Simmer until broccoli is tender.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2016. All nutrition information should be considered approximate. Note: Many soup ingredients continue to absorb broth after preparation. Add additional broth if soup becomes too thick.