 |
| Picture from Stephanie's Kitchen |
Ingredients:
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup 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
2 teaspoons olive oil
1/2 cup 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
Directions:
- Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. (Note: Try them on high for 9-10 minutes first as I find mine are usually overdone if I leave them the whole 13 minutes).
- 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 3-4 minutes. Quickly remove bacon from towel or it'll stick.
- Crumble bacon.
- Discard potato skins (be careful…potatoes are hot, don’t burn your fingers!) Coarsely mash potatoes into soup.
- Top with cheese, green onions, and bacon.
Serves 4; 325 calories; 30 minutes
