Saturday, October 10, 2015

Quick Loaded Potato Soup

I like to make this soup on Mondays because then I just throw a few extra potatoes in to bake with
Sunday dinner and it saves me a step and I usually have cooked bacon on hand which makes this recipe even faster. That being said, this is one of the most requested dinners from my daughters and I love to double and triple it for company. If I am feeling very ambitious I will whip up some bread bowls as well, which makes this dinner very hearty and a little more special.


4 (6-ounce) potatoes 
2 teaspoons olive oil 
1/2 cup chopped onion 
1 1/4 cups fat-free, lower-sodium 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 black pepper
3 bacon slices, halved 
1.5 ounces cheddar cheese, shredded (about 1/3 cup) 
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,