Baked Potato Soup

Ingredients

• 24 ounces (around 5 small) yukon gold potatoes
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth or vegetable broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream (I used non-fat)
• 1/2 teaspoon salt (I cut this in half because the bacon and cheese made it salty enough)
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions or chives

Directions

Directions

1. 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender OR bake at 375� until tender (will vary depending on the size of your potatoes-for around 45 minutes). Cut in half; cool slightly.
2. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saut� 3 minutes. Add broth. In a small container, combine flour and 1/2 cup milk; add to pan with remaining 1 1/2 cups milk. Bring to a boil; stirring often. Let the mixture cook at boiling heat for 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. 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. 4. Discard potato skins if desired. Coarsely mash potatoes into soup. Top with cheese, chives/green onions, and bacon.