Cooking Light Loaded Potato Soup - cooking recipe

Ingredients

4 red potatoes
2 teaspoons olive oil
1/2 cup onion, chopped
1 1/4 cups reduced-sodium fat-free 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 black pepper
3 slices bacon, halved
1/3 cup cheddar cheese, shredded
4 teaspoons green onions, thinly sliced

Preparation

Pierce potatoes with a fork.
Microwave on high 13 minutes or until tender.
Cut in half and cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat.
Add onion and saute 3 minutes.
Add broth.
Combine flour and 1/2 cup milk.
Add to pan with 1 1/2 cups milk.
Bring to a boil and stir often.
Cook 1 minute.
Remove from heat and stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on microwave-safe plate.
Cover with a paper towel and microwave on high for 4 minutes.
Crumble bacon.
Discard potato skins.
Coarsely mash potatoes into soup.
Top with cheese, green onions, and bacon.