Loaded Potato Soup

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).