Loaded Potato Soup
|4 red potatoes (6 oz total)|
|2 tsp Vera Jane's Extra-Virgin Olive Oil|
|1/2 cup onions, diced|
|1¼ cup fat free, low sodium chicken broth|
|3 Tbsp all-purpose flour|
|2 cups 1% low fat milk, divided|
|1/4 cup sour cream|
|1/2 tsp sea salt|
|1/4 tsp freshly ground black pepper|
|3 strips DLM Applewood-Smoked Bacon, halved|
|1/3 cup Cheddar cheese, shredded|
|4 tsp green onions, thinly sliced|
Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a a saucepan over medium-high heat. Add onion, sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1½ cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
Discard potato skins, Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Makes 4 servings
Per serving: 325 calories; 11g total fat; 5g saturated fat; 27mg cholesterol; 670mg sodium; 44g total carbohydrates; 3g dietary fiber; 13g protein;