Potato Soup

Potato Soup

Potato Soup

September 16, 2018
: 4 servings

By:

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 Saut√© 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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