Loaded Baked Potato Soup

By á-42947

(Per serving: 304 calories, 13g fat, 30mg cholesterol, 35g carbs, 13g protein, 3g fiber, 737mg sodium, 1024 mg Potassium)

Ingredients

• 1 TBSP canola oil
• 2 slices bacon, cut in half
• 1/2 cup chopped onion
• 1 1/2 lbs. medium russet potatoes (2-3), scrubbed and diced
• 4 cups reduced-sodium chicken broth
• 1/2 cup reduced fat sour cream
• 1/2 cup shredded extra sharp cheddar cheese, divided
• 1/4 tsp. freshly ground pepper
• 1/4 cup snipped chives or finely chopped scallion greens

Details

Preparation time 25mins
Adapted from eatingwell.com

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4-5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2-3minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12-15 minutes.
2. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring until the cheese is melted and the soup is heated through, 1-2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives or scallion greens.