Loaded Potato Soup

Ingredients

• 
  d 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 $
• 1.5 ounces cheddar cheese, shredded (about 1/3 cup)$
• 4 teaspoons thinly sliced green onions $

• Preparation

  1. 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. 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. 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. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
  Note:
  

  This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

  MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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