Monday Munchies: Lightened Loaded Potato Soup

Let me point you in the direction of my new favorite soup. It's perfect for these winter months that are now upon us. - Tony Loaded Potato Soup Yield: 4 servings
  • 4  (6-ounce) red potatoes
  • 2  teaspoons olive oil
  • 1/2  cup chopped onion
  • 1 1/4  cups 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
  • 1/3  cup  shredded cheddar cheese
  • 4  teaspoons thinly sliced green onions
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 large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. 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. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.
Source: Handle the Heat
 

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