Loaded Potato Soup
Loaded Potato Soup
4 (6 oz) red potatoes
2 tsp olive oil
1/2 c chopped onion
1 1/4 c low-sodium chicken broth
3 Tbsp flour
2 c 1% milk, divided
1/4 c reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 bacon slices
1/3 c shredded cheddar cheese
4 tsp thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c milk; add to pan with 1 1/2 c milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
4. Discard potato skins (I left them on. We like them). Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Yield: 4 servings.
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: *****
Quick and Delish!
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