Lightened Loaded Potato Soup PRINT
- YIELD: 4 servings
This recipe seems to have taken the blogging world by storm. When I saw the recipe in this month’s issue of Cooking Light magazine I added it to my weekly menu immediately. Then I realized I wasn’t the first one to make it (“oh yeah… this is a nationally published magazine”). I kept stumbling upon other wonderful food blogs who also added this recipe to their weekly menus. It’s no wonder why so many people wanted to make this soup and share it with the internet. It’s good. And easy. It also doesn’t make you feel like you just chugged a gallon of cream. And it has bacon. There’s something very comforting and romantic about whipping up a bowl of homemade soup to sip as the weather outside gets progressively cooler.
Taste: Rich. Surprisingly rich. Sharp and salty with an onion-y bite thanks to the delicious garnishes.
Texture: Creamy, chunky, crispy. Who doesn’t love potato in their soup? Also, what is better than crisp, crumbled bacon? Mmmm.
Ease: I made almost the entire recipe while on the phone with (relatively) no mistakes.
Appearance: The garnishes really add vibrant color and texture. I forgot to add a sprinkling of freshly cracked black pepper on top of my bowl which would have added some additional speckles of texture.
Pros: Non-guilt-inducing, delicious, perfect for an easy lunch or dinner at home (just add a salad and maybe a hunk of crusty bread with butter).
Cons: None, really.
I make this again? Yes.
|4||(6-ounce) red potatoes|
|2||teaspoons olive oil|
|½||cup chopped onion|
|1¼||cups lower-sodium chicken broth|
|3||tablespoons all-purpose flour|
|2||cups 1% low-fat milk, divided|
|¼||cup reduced-fat sour cream|
|¼||teaspoon freshly ground black pepper|
|3||bacon slices, halved|
|⅓||cup shredded cheddar cheese|
|4||teaspoons thinly sliced green onions|