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Loaded Potato Soup by

Source: Cooking Light


4 (6oz) red potatoes
2 teaspoons olive oil
1/2 cup prechopped 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, cooked and crumbled
1.5 oz cheddar cheese, shredded
4 teaspoons thinly sliced green onions


1. Pierce potatoes with a fork. Bake in oven at 400 for 50 minutes or until done. Cut potatoes in half; cool slightly.
2. While the potatoes cook, heat a large saucepan over medium-high heat. Add olive oil to pan, swirling to coat. Add onion to pan; saute 3 minutes, stirring frequently. Add broth to pan. Combine flour and 1/2 cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1 1/2 cups milk. Bring soup to a boil, stirring frequently. Cook 1 minute. Remove soup from heat; stir in sour cream, salt and pepper.
3. Discard potatoe skins. Coarsely mash potatoes into soup. Top with shredded cheddar cheese, green onions, and crumbled bacon.

Servings: 4

Serving Size: 1 1/4 cups

Nutrition Information (per serving):
Calories 325
Fat 11.1 g
Saturated Fat 5.2 g
Cholesterol 27 mg
Sodium 670 mg
Carbohydrates 43.8
Fiber 3 g
Protein 13.2 g

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