Loaded Potato Soup

Loaded Potato Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    (6-ounce) red potatoes

  • 2

    teaspoons olive oil

  • ½

    cup prechopped onion

  • cups fat-free, lower-sodium chicken broth

  • 3

    tablespoons all-purpose flour

  • 2

    cups 1% low-fat milk, divided

  • ¼

    cup reduced-fat sour cream

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 3

    bacon slices, halved

  • cup shredded cheddar cheese

  • 4

    teaspoons thinly sliced green onions

Directions

1. Pierce potatoes with a 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; sauté 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.


Nutrition

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