Baked potato soup is delicious but with all the cream, butter and sour cream it isn't exactly healthy for you. This recipe is adapted from "Cooking Light". Give it a try, its very easy to throw together and is just as delicious as its fattier counterpart.
Light Loaded Potato Soup
Makes 4 servings (about 1 1/4 cup each)
4 (6-ounce) red potatoes
2 tdp olive oil
1/2 cup chopped onion
1 1/4 cups fat free, lower sodium chicken broth
3 T flour
2 cups low fat milk, divided
1/4 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp black pepper
3 bacon slices, halved
1/3 cup shredded cheese
4 tsp thinly sliced green onions
Scrub and dry potatoes, prick them all over with a fork. Place potatoes on a plate and microwave them on high, about 13 mintues. Potatoes should be tender. Cut them in half, set aside.
While the potatoes are cooking, heat the oil in a sauce pan over medium high heat. Add onion, and saute for 3 minutes. Add broth.
In a small bowl, combine flour and 1/2 cup milk. Add the mixture to the pan wit 1 1/2 cups milk. Bring to a boil, stirring frequently. Cook for 1 minutes.
Remove pan from the heat. Stir in sour cream, salt and pepper. Set aside.
Place a paper towel on a microwave safe plate. Arrange bacon halves on paper towel, cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.
Scoop the potato pulp out of the skins, and mash the pulp into the soup. Discard skins.
Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.
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