I whipped this up after church Sunday, when I say whipped I mean it took no time at all. Simple and delicious. Oh and it has bacon, need I say more?
Recipe from Cooking Light Magazine
4 (6 ounce) red potatoes
2 tsp olive oil
1/2 cup onion, chopped
1 1/4 cup low sodium chicken broth (I always try to buy low sodium broth)
3 Tbsp all purpose flour
2 cups 1% low fat milk, divided
1/4 cup reduced fat sour cream
1/2 tsp salt
1/4 cup fresh ground pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 tsp thinly sliced green onions
Pierce potatoes with a fork and microwave on HIGH for 13 minutes or until tender, cut in half and let cool. While the potatoes are cooking heat oil in a large saucepan over medium-high heat, add onion and saute for 3 minutes. Add broth. Combine flour and 1/2 cup of milk in a measuring cup, add to pan, then add remaining 1 1/2 cup of milk. (I used a whisk during this process) Bring to a boil, stir often, being careful to not let the milk boil over. Cook for 1 minute, add sour cream, (again I used a whisk to incorporate it in and get it nice and smooth) salt and pepper.
Arrange bacon on paper towel on a microwave safe plate, cover with a paper towel. Microwave on HIGH 4 minutes. Crumble bacon.
Scoop potato into soup and discard the skins, use a masher to mash potatoes slightly. Ladle soup into 4 bowls and top with cheese, bacon and green onions.