Loaded Potato Soup

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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. 🙂

Ingredients

  • 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

Preparation

  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 saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth.
  3. 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.
  4. Remove from heat; stir in sour cream, salt, and pepper.
  5. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  6. Discard potato skins (I left mine in.) Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
  7. Enjoy!
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