Tuesday, November 1, 2011

Loaded Potato Soup

Just seemed like the perfect type of day for it......


Ingredients:

  • (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.

No comments: