Potatoes are such comfort food regardless the time of year. Spring is a good season for a worthy spud attack especially when you can make a cheesy creamy soup that is a bit on the low calorie side. Great for a dinner party or just the family!

Ingredients:

4 red potatoes

2 tsp of olive oil

1/2 cup of onion (chopped)

1 1/4 cups of chicken broth (fat and sodium-free)

3 tbsp of all-purpose flour

2 cups of low-fat 1% milk (divided)

1/4 cup of low-fat sour cream

1/2 tsp of salt

1/4 tsp of black pepper

3 slices of bacon (halved)

1/3 cup of cheddar cheese (shredded)

4 tsp of green onions (sliced)

Preparation:

Use a fork to pierce a potato.

Microwave it on High for about 13 minutes.

Cut the potato in half and allow it cool.

In a pan, heat the oil over medium-high heat.

Add onions and sauté them for about 3 minutes.

Add broth.

In a bowl, combine 1/2 cup milk and flour and add to the pan containing 1 1/2 cups of milk.

Bring it to a boil, stir, and cook for 1 minute.

Take it off from heat, stir in salt, black pepper, and sour cream.

Place bacon on plate, cover it with a paper towel, and place it in the microwave on high for about 4 minutes.

Crumble the bacon.

Remove the potato skin and discard.

Mash the potatoes and place them in the soup.

Top the potatoes with onions, cheese, and bacon.

Serve.