Loaded Potato Soup

By cheeserohan

Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup prechopped onion
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 3 Tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

Preparation

Step 1

1. Pierce potatoes with 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 cup milk; add to pan with 1 1/2 cups 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. Coarsely mash potatoes into soup. Top with cheese, green onions and bacon.