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Baked Potato Soup

Submitted by LyricFox

Ingredients

6 Large russet potatoes, peeled and diced to make about 12 cups
1/2 C Margarine
1 T Salt
½ t Pepper, freshly ground
1 C Plain, non-fat yogurt
2/3 C Cheddar cheese, shredded
1 C Green onions, sliced, white and green parts
½ lb Bacon, diced and rendered
½ t Cajun seasoning (or ¼ t Cayenne pepper)
3 C 2% milk

Directions

Peel and dice potatoes. In a large pot, bring water to a boil. Salt water and when it returns to a boil, pour in diced potatoes. Cook until fork tender (5-7 minutes). Drain potatoes and return to pan. If potatoes pieces are too large, lightly mash two or three times with a potato masher (you want some chunks of potatoes to remain). Add remaining ingredients and fold in. Reheat soup (do not boil) and then taste and adjust seasoning.

Garnish with chives or green onions and shredded cheddar cheese

Makes about 14 cups of soup. Soup can be frozen without garnish. When reheating, if soup is too thick, add a little milk at a time until it’s the desired consistency.