I found this recipe in Cooking Light magazine. I made a few changes, one of which was exchanging the baking potatoes for small new potatoes. Also, in the recipe they gave instructions to peel the potatoes and I left the skins on. It would work either way. And, I used fat free chicken broth and skim milk.
Loaded Potato Soup
1.5 pounds small new potatoes (I used both red and gold potatoes)
2 tsp. olive oil
1/2 cup finely chopped onion
One can (14.5 ounce) reduced sodium, fat free chicken broth
3 Tbl. all-purpose flour
2 cups skim milk, divided
1/4 cup reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices
1/3 cup shredded cheddar cheese
4 tsp. thinly sliced green onions
Cut potatoes in half and place in a microwave safe bowl with a few tablespoons water. (My microwave has a baked potato automatic setting.) If you don't have a setting available, cook covered for about 10-12 minutes on high.
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 1.5 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
Carefully add potatoes to soup. Coursely mash potatoes into soup. Top with cheese, green onions and bacon. Yield: 4 servings (serving size: about 1 1/4 cups).
