Loaded Potato Soup

Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup prechopped 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
• 1/3 cup shredded cheddar cheese
• 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. 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.

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. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Nutritional Information

Calories:

325

Fat:

11.1g (sat 5.2g,mono 4.5g,poly 0.8g)

Protein:

13.2g

Carbohydrate:

43.8g

Fiber:

3g

Cholesterol:

27mg

Iron:

1.3mg

Sodium:

670mg

Calcium:

261mg

This soup was perfect for a cold winter's day! A little bland with out the "toppings," but with was excellent! We paired it with a lettuce salad to make it a meal!