A hearty family favorite

Ingredients

Ingredient Amount
Russet Potatoes 4 Large
Bacon 4 Strips
Scallions Thinly Sliced 1 Bunch
Reduced Sodium Chicken Broth 2 Cups
Salt 1 tsp
Cayenne Pepper 1/8 tsp
Fat-Free Half & Half 1 Cup
Chopped Fresh Parsley 1/4 Cup

Instructions

  1. Coarsely chop the russet potatoes, leaving the skin on. Set them aside in a bowl.

  2. Cook the bacon over medium heat until it is crispy. Drain the bacon on paper towels and set it aside.

  3. Pour off and discard all but 1 tsp of the bacon drippings.

  4. Add half the scallions and garlic to the bacon drippings and turn the heat to medium. Cook until softened, about 3 minutes.

  5. Add the broth, salt, cayenne pepper, and potatoes to the pot. Use a spoon to mash the potatoes and break them up a bit.

  6. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 2-3 minutes.

  7. Stir in the half and half and chopped parsley.

  8. Serve the soup with crumbled bacon and remaining scallions on top.

mmmmm bacon

Enjoy!