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Cooking Light Loaded Potato Soup

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
Serves:
Units:

ingredients

directions

  • Pierce potatoes with a fork.
  • Microwave on high 13 minutes or until tender.
  • Cut in half and cool slightly.
  • While potatoes cook, heat oil in a saucepan over medium-high heat.
  • Add onion and 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 and stir often.
  • Cook 1 minute.
  • Remove from heat and stir in sour cream, salt, and pepper.
  • Arrange bacon on a paper towel on microwave-safe plate.
  • Cover with a paper towel and 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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RECIPE MADE WITH LOVE BY

@AmyZoe
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@AmyZoe
Contributor
"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"
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  1. 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
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