Loaded Potato Soup

Y.U.M.

If the first photo didn't convince you, maybe this one WILL! :)

Ingredients

4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped 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.Peel and slice potatoes in large chunks. Boil them in water until tender, then drain. OR Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly, then discard skins.

2. While potatoes cook, heat oil in a separate saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan. Stir often. Slowly add 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. (Or use precooked bacon and heat in microwave)

4. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon. (Or mix bacon into soup, like I did. :) )

The only problem with this is it is a smallish batch and our family ate it all in one meal, no leftovers. So I'll probably try doubling it next time. :)