Ingredients
Step 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.
Step 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.
Step 4 Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
That is the original recipe not how I make it now.
Mainly I use red potatoes or sometimes if the bags of multi colored mini potatoes are on sale I get them. I wash the potatoes and microwave them early in the day they are easier to handle if they are cool once cool I quarter them.
I like onion so I chop a small onion and saute it in oil with real bacon bits, we don't keep real bacon slices in the house, but the resealable bacon bits work well here.
I cook the flour with onion and bacon bits once the onions are soft, then slowly add the broth it will thicken, then I add the milk, and quartered potatoes, sometimes they are peeled most times, I don't, cook till warm. Before adding sour cream and cheese I use my immersion blender and blend the soup up so most of the potatoes are no longer chunky more small lumps. Add sour cream and season to taste. I don't use shredded cheese the melty stringinyness is to much mess for me to eat.
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium 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 freshly ground black pepper
- 3 bacon slices, halved
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
- 4 teaspoons thinly sliced green onions
How to Make It
Step 1 Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightlyStep 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.
Step 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.
Step 4 Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
That is the original recipe not how I make it now.
Mainly I use red potatoes or sometimes if the bags of multi colored mini potatoes are on sale I get them. I wash the potatoes and microwave them early in the day they are easier to handle if they are cool once cool I quarter them.
I like onion so I chop a small onion and saute it in oil with real bacon bits, we don't keep real bacon slices in the house, but the resealable bacon bits work well here.
I cook the flour with onion and bacon bits once the onions are soft, then slowly add the broth it will thicken, then I add the milk, and quartered potatoes, sometimes they are peeled most times, I don't, cook till warm. Before adding sour cream and cheese I use my immersion blender and blend the soup up so most of the potatoes are no longer chunky more small lumps. Add sour cream and season to taste. I don't use shredded cheese the melty stringinyness is to much mess for me to eat.
