Loaded Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (6-ounce) red potatoes2 teaspoons olive oil1/2 cup prechopped onion1 1/4 cups fat-free, lower-sodium chicken broth3 tablespoons all-purpose flour2 cups 1% low-fat milk, divided1/4 cup reduced-fat sour cream1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3 bacon slices, halved1/3 cup shredded cheddar cheese4 teaspoons thinly sliced green onions
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.
Number of Servings: 4
Recipe submitted by SparkPeople user TRACY41236.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user TRACY41236.
Nutritional Info Amount Per Serving
- Calories: 260.2
- Total Fat: 10.3 g
- Cholesterol: 34.4 mg
- Sodium: 713.5 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.2 g
- Protein: 10.9 g