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Loaded Potato Soup

Serves: 4 servings

  • 4 (6-ounce) potatoes (I used Yukon Gold)
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 1¼ cups chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • ¼ cup reduced-fat sour cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • ⅓ cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions
  1. 1. Scrub and dry the potatoes, and prick them all over with a fork. Place the potatoes on a plate, and microwave them on high for 13 minutes. The potatoes should be tender. Cut them in half, and set aside.
  2. 2. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.
  3. 3. In a small bowl, combine flour and ½ cup milk. Add the mixture to the pan with 1½ cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.
  4. 4. Remove the pan from the heat. Stir in sour cream, salt and pepper. Set aside.
  5. 5. Place a paper towel on a microwave-safe plate. Arrange your bacon halves on the paper towel, and cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.
  6. 6. Scoop the potato pulp out of the skins, and mash the pulp into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.
  7. 7. Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.
Recipe adapted from Ezra Pound Cake [3]

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Article printed from Framed Cooks: http://www.framedcooks.com