Soup of day- Loaded Potato Soup

Loaded Potato Soup
4 stars (137)
Details Ingredients Preparation

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Photo: Johnny Autry; Styling: Cindy Barr
Recipe from
Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping it with bacon and cheese.

Yield: 4 servings (serving size: about 1 1/4 cups)
Total: 20 Minutes
How To:
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Ingredients
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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
Preparation
Hands On: 20 Minutes
Total: 20 Minutes
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.
Notes
This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit http://www.choosemyplate.gov.

Cooking Light
November 2012

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