Loaded Baked Potato Soup

By carvalhohm

Ingredients

• 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

Preparation

Step 1

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.