Light Dinner Loaded Potato Soup
Most people associate chicken soup with what you want when you are not feeling well, not me, my memories are of my grandmother making me potato soup. Even now, in my 50's, I still want potato soup if I'm feeling a little under the weather. I found this recipe in Cooking Light Magazine. It is low calorie, fairly low in fat, good protein, iron and calcium. It is so good that it takes me right back to my grandmother's kitchen, without the guilt!
★★★★★ 1 vote
- 3-4 medium
- russett potato-or 6-8 red potato
- 2 tsp
- olive oil
- 1/2 c
- onion, chopped
- 1 1/4 c
- chicken stock(broth)-fat-free
- 3 Tbsp
- flour, plain
- 2 c
- milk, skim or 1%
- 1/4 c
- sour cream, reduced fat
- 1/2 tsp
- 1/4 tsp
- 3 slice
- 4 tsp
- green onions, thinly sliced
- 1/3 c
- cheddar cheese, shredded
1Pierce potatoes with fork. Microwave on High 7-10 minutes (time relys on amount/type of potatoes used) or until tender-do not over cook. Cut potatoes in half; cool.
2While potatoes cook, heat a large saucepan over medium-high heat; add olive oil, swirling to coat. Add onion to pan; saute 3 minutes, stirring frequently. Add broth to pan.
3Combine flour and 1/2 cup milk in a small bowl, stirring until smooth. Add flour mixture to pan with remaining 1 1/2 cups milk. Bring soup to a boil, stirring frequently. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.
4Arrange bacon on a paper towel on a microwave safe plate. Cover with another paper towel, microwave on High 2-3 minutes or until your desired level of "doneness". Crumble bacon.
5Remove skins from cooled potatoes. Dice insides of potato into soup. Top with shredded cheese, green onions and crumbled bacon.
7Photo provided by Cooking Light