Rustic Cream of Onion and Potato Soup

By danaheller

Ingredients

• 1 tablespoon butter
• 1 large onion, about 1 cup chopped
• 2 (14-ounce) cans fat-free, low-sodium chicken broth
• 1 (20-ounce) package refrigerated hash-brown potatoes, such as Simply Potatoes
• 1 cup low-fat milk
• 1/2 cup reduced-fat sour cream
• Salt and black pepper, to taste
• Real bacon bits (not imitation) to taste (optional)
• Shredded cheddar cheese to taste (optional)

Details

Servings 4

Preparation

Step 1

Melt butter over medium heat in a 4 ½ -quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop onion, adding it to the pot as you chop. Raise heat to medium-high, and cook until onion begins to soften, about 2 minutes.

Add broth to soup pot, raise heat to high, and bring it to a boil. When soup boils, reduce heat to medium and maintain a slow boil. Add potatoes to the pot. Cook until potatoes are soft, about 6 minutes.

Use an immersion blender to blend, or carefully transfer soup to a blender or food processor to blend until mostly smooth, then place soup back in the pot. Reduce heat to low, add milk and sour cream, and stir well.