I know, it’s summer. Not exactly the typical time for soup. But we live near Lake Superior, which means all bets are off for “normal” summer weather. So when we have a whole week of 50-degree, windy, rainy weather, we both crave something warm for dinner. And this soup was both easy and yummy. And it’s from Cooking Light…so we added that extra bacon, sans guilt. 🙂
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup pre-chopped 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
- 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; sauté 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 (I left mine in.) Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.