POINTS® Value: 4
1 1/2 tsp ground basil, dried
1 1/2 tsp black pepper, course black pepper
8 slices cooked bacon, fried crisp
1 cup onion(s), Diced Yellow Onion
1/4 cup parsley, Chopped Fresh
4 cup potato(es), Diced & Peeled Baked Potato
2/3 cup all-purpose flour
1/4 cup Dole Green Onions, Diced green onion
6 cup fat-free chicken broth
1 1/2 tsp garlic salt
1 cup shredded fat-free cheddar cheese, Grated Cheddar Cheese
1 serving Tabasco Sauce, 1 1/2 Tsp.
Chop and cook Bacon. Set aside.
Cook onions in bacon drippings over medium heat until transparent. Add flour, stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden.
Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 minutes. (DO NOT BOIL) Add cheese and green onion. Stir until cheese melts.
This can be made ahead up to the point of adding the cheese and bacon. Reheat the soup very slowly and gently. Be careful that it does not boil. Then add the cheese and green onion.
You could add 2 Cups heavy cream (if desired) but it adds 6 points per serving. 2-cups lite cream adds 3 points per serving. If you used 2 cups evaporated milk instead of cream, it only adds 1-point per serving.
cblessum on 1/24/2008