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Loaded Potato Soup
Calories
2224
kcal
Author
Cooking Light , OCTOBER 2010
Ingredients
24
ounces
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
Instructions
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. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.