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Loaded Potato Soup

  • 4servings
  • 325calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (6-ounce) red potatoes

  2. 2 teaspoons olive oil

  3. 1/2 cup prechopped onion

  4. 1 1/4 cups fat-free, lower-sodium chicken broth

  5. 3 tablespoons all-purpose flour

  6. 2 cups 1% low-fat milk, divided

  7. 1/4 cup reduced-fat sour cream

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 3 bacon slices, halved

  11. 1 1/2 ounces cheddar cheese, shredded (about 1/3 cup)

  12. 4 teaspoons thinly sliced green onions

Instructions Jump to Ingredients ↑

  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.

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