Dec 7, 2012

(Lighter) Loaded Potato Soup.

I haven't put a recipe on here in forever but this one was worth it!  This is from the November 2012 issue of Cooking Light magazine (my new favorite read) and it is SO good and SO easy.

Serves: 4
Total prep time: about 25 minutes
Calories per serving: 325

-4 (6 ounce) red potatoes (the small ones are about 3 oz)
-2 tsp canola oil
-1/2 cup chopped onion
-1 1/4 cups fat free, lower-sodium chicken broth
-3 tbsp all purpose flour
-2 cups 1% milk (divided)
-1/4 cup light sour cream
-1/2 tsp salt (I added more)
-1/4 tsp pepper
-3 bacon slices, halved (I used bacon pieces  'cause I'm lazy)
-1/3 cup sharp cheddar, shredded
-4 tsp thinly sliced green onions

1.  Pierce potatoes with a fork.  Microwave on HIGH for 13 minutes or until potatoes are tender.  Let cool.

2.  While the potatoes cook, heat a large saucepan over medium-high heat.  Add oil to pan.  Add onions and saute 3 minutes, stirring frequently.  Add broth to pan.  Combine flour and 1/2 cup of the milk in a small bowl, stirring until smooth.  Add flour mixture to pan with remaining 1 1/2 cups of milk.  Bring soup to a boil, stirring frequently.  Cook 1 minute.  Remove soup from heat, stir in sour cream, salt, and pepper.  (I tasted and mine needed more salt).

3.  (If you are using real bacon).  Arrange bacon on a paper towel on a microwave-safe plate.  Cover with another paper towel; microwave on HIGH for 4 minutes.  Crumble bacon.

4.  Discard potato skins (I didn't do this because I like the skins).  Coarsely mash potatoes into soup.  Top with shredded cheddar, onions, and bacon.

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