Cooking Light Loaded Potato Soup

Submitted by AmyZoe

"I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 red potatoes
• 2 teaspoons olive oil
• 1⁄2 cup onion, chopped
• 1 1⁄4 cups reduced-sodium fat-free 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 black pepper
• 3 slices bacon, halved
• 1⁄3 cup cheddar cheese, shredded
• 4 teaspoons green onions, thinly sliced

directions

1. Pierce potatoes with a fork.
2. Microwave on high 13 minutes or until tender.
3. Cut in half and cool slightly.
4. While potatoes cook, heat oil in a saucepan over medium-high heat.
5. Add onion and saute 3 minutes.
6. Add broth.
7. Combine flour and 1/2 cup milk.
8. Add to pan with 1 1/2 cups milk.
9. Bring to a boil and stir often.
10. Cook 1 minute.
11. Remove from heat and stir in sour cream, salt, and pepper.
12. Arrange bacon on a paper towel on microwave-safe plate.
13. Cover with a paper towel and microwave on high for 4 minutes.
14. Crumble bacon.
15. Discard potato skins.
16. Coarsely mash potatoes into soup.
17. Top with cheese, green onions, and bacon.