Cooking Light Loaded Potato Soup
4 red potatoes
2 teaspoons olive oil
1/2 cup chopped onions
1 and 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
Cheddar cheese and sliced green onions to garnish
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; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 and a 1/2 cups milk. Bring to a boil; stir often. (BE CAREFUL MINE BOILED OVER!!) Cook for 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.
Makes 4 servings!
GUYS THIS WAS SO GOOD! I suggest you try in ASAP if you know what's best for ya =)