Low Calorie Potato Soup

By 12_34

Ingredients

• 6 slices bacon, cut into 1" pieces
• 3 lbs. (about 5 large) russet potatoes
• 3 1/2 tsps. salt
• 1 cup sour cream
• 1/4 lb. (1 stick) butter
• 2 cups whole milk
• 1/2 tsp. black pepper
• 4 scallions, thinly sliced
• 3/4 cup shredded sharp Cheddar cheese

Preparation

Step 1

Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 tsps. salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft - about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot. You can mash them with a potato masher until smooth or leave them as small cubes. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.