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.
Ingredients
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
Preparation
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,
