Loaded Baked Potato Soup

It has been "cold" here lately. When the sun goes down we are breaking out the sweaters. (yes, that qualifies as cold). So I have been looking for yummy warm comfort foods for dinner. However, with the holidays coming around I don't want to over load on the calories...yet. So I was looking for a lighter recipe and I stumbled upon this one. It is from Cooking Light and while the flavor is awesome there is one small problem with the recipe. In the recipe it calls for reduced-fat sour cream (which I used) but the problem with reduced-fat sour cream is that it breaks when it is heated. So, if you are serving this recipe for just your family then go for it. Cut those useless calories. If you are wanting to impress someone, use the full-fat sour cream.

Also, I had to triple this recipe! We did have leftovers but not much - I think this recipe could feed 3-4 people.

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
1/3  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; 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.

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