Loaded Potato Soup

Loaded Potato Soup

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
  • 4 teaspoons thinly sliced green onions

 

Preparation:

  • Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  • While potatoes cook, heat oil in a 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; stir in sour cream, salt, and pepper.

  • Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  • Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

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