Potato Soup
September 16, 2018
: 4 servings
Ingredients
- 4 (6-ounce) red potatoes
- 2 teaspoons extra-virgin 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 kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
- 4 teaspoons thinly sliced green onions
Directions
- Step 1 Pierce potatoes with a fork.
- Step 2 Microwave on HIGH 13 minutes or until tender.
- Step 3 Cut in half.
- Step 4 Cool slightly.
- Step 5 While potatoes cook, heat oil in a saucepan over medium-high heat.
- Step 6 Add onion.
- Step 7 Sauté 3 minutes.
- Step 8 Add broth.
- Step 9 Combine flour and 1/2 cup milk.
- Step 10 Add to pan with 1 1/2 cups milk.
- Step 11 Bring to a boil.
- Step 12 Stir often.
- Step 13 Cook 1 minute.
- Step 14 Remove from heat.
- Step 15 Stir in sour cream, salt, and pepper.
- Step 16 Arrange bacon on a paper towel on a microwave-safe plate.
- Step 17 Cover with a paper towel.
- Step 18 Microwave on HIGH for 4 minutes.
- Step 19 Crumble bacon.
- Step 20 Discard potato skins.
- Step 21 Coarsely mash potatoes into soup.
- Step 22 Top with cheese, green onions, and bacon.
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