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!
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)
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.
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.