recipe:Loaded Potato Soup


4 servings (serving size: about 1 1/4 cups)

Recipe Time

Hands-On: 20 Minutes
Total: 20 Minutes
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Nutritional Information

Calories 325
Fat 11.1 g
Satfat 5.2 g
Monofat 4.5 g
Polyfat 0.8 g
Protein 13.2 g
Carbohydrate 43.8 g
Fiber 3 g
Cholesterol 27 mg
Iron 1.3 mg
Sodium 670 mg
Calcium 261 mg


 

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 
bacon slices, halved 
1.5 ounces cheddar cheese, shredded (about 1/3 cup) 
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.