This recipe comes from Cooking Light – always a favorite. Despite the rich taste and hearty texture it’s a surprisingly healthy soup….until I added extra bacon!! Either way it’s the perfect soup to accompany Sunday football….at least that’s what Jeff tells me!
It comes together very quickly which is always a bonus!
Loaded Potato Soup (Cooking Light)
4 (6 ounce) red potatoes
2 t. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free low sodium chicken broth
3 T. A.P. Flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 t. salt
1/4 t. pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 t. thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly
Cook bacon, crumble, and set aside.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onions 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; stir often. Cook 1 minute. Remove from heat and stir in sour cream, salt, and pepper.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Yield: 4 servings.