This soup is really filling! We had this as an appetizer but it could definitely be a whole meal. I have to say, I saw a little surprised, but this soup was pretty tasty. Even Bernie approved!
Loaded Potato Soup, from Cooking Light – October 2010
4 (6 oz) 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 turkey bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
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 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.
Yields 4 servings (serving size about 1 1/4 cup)
Nutrition per serving: 325 calories, 11.1g fat, 5.2g saturated fat, 13.2g protein, 43.8g carbohydrates, 3g fiber, 27mg cholesterol, 670 mg sodium.