Loaded Potato Soup

By á-43407

Ingredients

• 6 (6 oz.) red potatoes
• 2 t olive oil
• 1/2 cup prechopped onion
• 1 1/4 cups fat-free low sodium chicken broth
• 3 T all-purpose flour
• 2 cups 1% low fat milk
• 1/4 cup reduced fat sour cream
• 1/2 t salt
• 1/4 t black pepper
• 3 bacon slices, halved
• 1.5 oz. cheddar cheese, shredded (about 1/3 cup)
• 4 t thinly sliced green onions

Preparation

Step 1

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; satue 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to 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.