Loaded Baked Potato Soup

4 (5 oz) red potatoes
1 tsp olive oil
1/2 medium onion, chopped
1 1/4 cups low sodium chicken broth
3 Tbsp flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
2 slices center cut bacon, cooked & crumbled
1/4 cup fat free cheddar cheese, shredded
1 green onion, thinly sliced
Salt & pepper, to taste

1. Pierce potatoes with a fork and microwave on HIGH 13 minutes. Cut in half and allow to cool slightly.

2. Heat oil in a large pan over medium-high heat. Add onion and cook 3 minutes or until slightly softened, then add broth. Combine flour and 1/2 cup milk in measuring cup and mix well. Pour mixture in pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let it boil over. Cook 1 minute. Remove from heat and stir in sour cream, salt and pepper.

3. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and crumbled bacon.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.