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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping it with bacon and cheese. Ingredients:
4 (6-ounce) 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 |
1.5 ounces cheddar cheese, shredded (about 1/3 cup) |
4 teaspoons 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; sauté 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 towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
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