Loaded & Lite Potato Soup

When I came across this recipe on Annie Bakes I knew I had to try it! I am a big sucker for potato soups. This one is quite yummy, rich and creamy in texture, and tastes like a loaded baked potato. You would never think that it is a light soup. Perfect for fall and winter!

Ingredients:

6 red potatoes

2 teaspoons olive oil

1/2 cup onion, chopped

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons flour

2 cups skim milk, divided

1/4 cup reduced fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, cooked and crumbled

1/3 cup shredded cheddar cheese

4 teaspoons green onions, thinly sliced

Directions:

Pierce potatoes with a fork and microwave on HIGH for 13 minutes or until tender. Cut in half; cool slightly and remove potato skins.

While the potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; 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; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.

Discard the potato skins an coarsely mash potaotes into soup. Reheat if necessary. At this point, my soup was a little thick so I added additional chicken broth to thin it out. Top with cheese, green onions and bacon.

Servings: 4

Points: 5

 

Linked to Rook No. 17 A Little Birdie Told Me and Angie's Healthy Living Watch My Weight Wednesday.