Loaded Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 1/4 cups chicken broth
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1/4 cup reduced-fat sour cream
- 1/3 up shredded cheddar cheese
- 4 (6-ounce) potatoes (i used yukon gold)
- 2 cups 1% low-fat milk divided
- 3 bacon slices chopped and cooked until crispy
- 4 teaspoons thinly sliced green onions
- Carbohydrate 11.1319639632007 g
- Cholesterol 290.449375 mg
- Fat 59.3422004158209 g
- Fiber 0.7478333467279 g
- Protein 72.9549218755729 g
- Saturated Fat 17.192740208222 g
- Serving Size 1 1 serving (532g)
- Sodium 421.469750063519 mg
- Sugar 10.3841306164728 g
- Trans Fat 5.01312427082635 g
- Calories 890 calories
Scrub the potatoes and prick them with a fork a few times. Microwave them on high for about 8 minutes until they are cooked. Cut them in half, and set aside.While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.Mix flour and ½ cup milk together and add the mixture to the pan with 1½ cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.Remove the pan from the heat. Whisk in sour cream, salt and pepper. Set aside.Scoop the potato out of the skins, and mash it into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.
