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Saturday, October 3, 2015

Fall Recipe #3 - Loaded Potato Soup


Ingredients

  • 4(6-ounce) red potatoes
  • 2teaspoons olive oil
  • ½cup prechopped onion
  • cups fat-free, lower-sodium chicken broth
  • 3tablespoons all-purpose flour
  • 2cups 1% low-fat milk, divided
  • ¼cup reduced-fat sour cream
  • ½teaspoon salt
  • ¼teaspoon freshly ground black pepper
  • 3bacon slices, halved
  • ounces cheddar cheese, shredded (about ⅓ cup)
  • 4teaspoons 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 ½ cup milk; add to pan with 1½ 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.

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