Ingredients
- 4(6-ounce) red potatoes
- 2teaspoons olive oil
- ½cup prechopped onion
- 1¼cups 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
- 1½ounces cheddar cheese, shredded (about ⅓ cup)
- 4teaspoons thinly sliced green onions
Preparation
- 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 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.
- 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.
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