Modified Cooking Light - Loaded Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 139.7
- Total Fat: 7.0 g
- Cholesterol: 17.0 mg
- Sodium: 553.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.7 g
- Protein: 7.0 g
View full nutritional breakdown of Modified Cooking Light - Loaded Potato Soup calories by ingredient
Introduction
I modifiy by adding more potatoes then required. I modifiy by adding more potatoes then required.Number of Servings: 6
Ingredients
-
* 4 (6-ounce) red potatoes - I add more 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
* 3 bacon slices, halved
* 1/3 cup shredded cheddar cheese
* 4 teaspoons thinly sliced green onions
Directions
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.
** I peel potatoes and boil in water - not microwave.
** I usually get at least 6 - 1 cup servings.
** I usually add milk in the left overs.
** I use an immersion blender to blend the soup in same pot
Number of Servings: 6
Recipe submitted by SparkPeople user LCOWELL1.
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.
** I peel potatoes and boil in water - not microwave.
** I usually get at least 6 - 1 cup servings.
** I usually add milk in the left overs.
** I use an immersion blender to blend the soup in same pot
Number of Servings: 6
Recipe submitted by SparkPeople user LCOWELL1.
