Loaded Potato Soup

Kids of all ages will enjoy topping this soup with bacon and cheese.

Ingredients

• 4 (6 oz) red potatoes
• 2 tsp olive oil
• 1/2 cup prechopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 Tbsp all-purpose flour
• 2 cups low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 bacon slices, halved
• 2 oz cheddar cheese, shredded (about 1/3 to 1/2 cup)
• 4 tsp thinly sliced green onions

Directions

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; saute 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 tower; microwave on High for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup.
5. To serve, top with cheese, green onions, and bacon.

Originally published in 2010 in Cooking Light October and updated for the November 2012 25th anniversary issue.