Yield: 4   Prep/Cooking: 30 minutes

My whole family enjoyed this delicious soup.  I decided not to use the miscrowave to cook the potatoes or bacon and it still was an easy, fast recipe.

4 red potatoes

2 teaspoons olive oil

1/2 cup prechopped onion

1 1/4 cups chicken broth

3 tablespoons all-purpose flour

2 cups milk, divided

1/4 cup  sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 bacon slices, halved

1/3 cup shredded cheddar cheese

4 teaspoon thinly sliced green onion

 

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; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. bring to a broil; 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.

 

1 1/4 cups=

Fat 11g           Carbohydrates 43.8g

Protein 13.2g   Fiber 3g

Inspired from Cooking Light October 2010 page 42