Lite And Delicious Potato Soup Recipes

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COOKING LIGHT LOADED POTATO SOUP



Cooking Light Loaded Potato Soup image

I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light

Provided by AmyZoe

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 red potatoes
2 teaspoons olive oil
1/2 cup onion, chopped
1 1/4 cups reduced-sodium fat-free 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 black pepper
3 slices bacon, halved
1/3 cup cheddar cheese, shredded
4 teaspoons green onions, thinly sliced

Steps:

  • Pierce potatoes with a fork.
  • Microwave on high 13 minutes or until tender.
  • Cut in half and cool slightly.
  • While potatoes cook, heat oil in a saucepan over medium-high heat.
  • Add onion and saute 3 minutes.
  • Add broth.
  • Combine flour and 1/2 cup milk.
  • Add to pan with 1 1/2 cups milk.
  • Bring to a boil and stir often.
  • Cook 1 minute.
  • Remove from heat and stir in sour cream, salt, and pepper.
  • Arrange bacon on a paper towel on microwave-safe plate.
  • Cover with a paper towel and microwave on high for 4 minutes.
  • Crumble bacon.
  • Discard potato skins.
  • Coarsely mash potatoes into soup.
  • Top with cheese, green onions, and bacon.

Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5

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