Loaded Potato Soup

Yield: 4 servings * Overall Price: $13.71 * Calories: 325

Ingredients:

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
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

Directions:
1. Pierce potatoes with fork. Microwave on high 13 minutes or until tender. Cut half; cool slightly.
2. While 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. Bring to a boil, stirring often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
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.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Thoughts:
This was pretty easy to make. Embarrassingly enough I had to re-make it because I burnt it the first time around, so make sure to keep an eye on it even though the recipe has you doing more than one thing at once. This tasted pretty good, but if you were going on taste alone I would use a different type of potato besides red potatoes.