- 4
Ingredients
- 24 oz. red potatoes
- 1/2 cup onion, chopped
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 center cut bacon slices, cut in 1/2” pieces
- 1/3 cup shredded low-fat cheddar cheese
- 2 green onions, thinly sliced
Preparation
Step 1
1) Pierce potatoes with a fork. Microwave on high for 13 minutes or until tender. Cut in half; cool slightly.
2) While potatoes cook, place bacon in a Dutch oven over medium-high heat. Cook until crispy, about 3 to 5 minutes. Remove bacon pieces with a slotted spoon and place on a paper towel. Set aside.
3) Add onion to bacon fat; sauté 3 minutes. Add broth. Combine flour and ½ cup milk; add to pan with 1½ cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4) Partially or completely discard potato skins. Add potatoes to soup. Use an immersion blender to partially blend potatoes into soup until desired consistency, or use a potato masher to coarsely mash potatoes into soup.
5) Top with cheese, green onions, and reserved bacon pieces.