Fall Recipe #3 - Loaded Potato Soup

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

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.