Loaded Baked Potato Soup
- 4 red potatoes
- 2 tsp olive oil
- 1/2 cup, chopped onion
- 1 1/4 cups chicken broth
- 3 TB flour
- 2 cups milk, divided
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 bacon slices, chopped
- 1/3 cup shredded cheddar cheese
- 4 tsp thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 or until tender. Cut in half and cool slightly.
Heat oil in 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 and stir in sour cream, salt, and pepper.
Microwave bacon on plate lined with paper towel for 4 minutes on HIGH.
Discard potato skins and coarsely mash potatoes into soup. Top with cheese, bacon and green onion.
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