Receta Loaded & Lite Potato Soup
Loaded & Lite Potato Soup
This recipe is adapted from Cooking Light-October 2010 and unbelievably, it is a lite soup! But it is so rich in texture and flavor that it could pass as the real thing, no problem! Try it and see for yourself…
Loaded & Lite Potato Soup
INGREDIENTS:
- 6 red potatoes
- 2 teaspoons olive oil
- 1/2 cup onion-chopped
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons flour
- 2 cups Skim milk, divided
- 1/4 cup reduced fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, cooked and crumbled
- 1/3 cup shredded cheddar cheese*
- 4 teaspoons green onions-thinly sliced
DIRECTIONS:
Pierce potatoes with a fork and microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly and remove potato skins.
While the potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; 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; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.
Discard the potato skins an coarsely mash potaotes into soup. Top with cheese, green onions and bacon**
*This is where you shouldn’t substitute lower fat cheese–it just won’t melt nicely
**I got so excited to eat my bowl of soup I forgot the best part-the bacon in the photo! Also, this is where you will get a lot of salt flavor from so if you are watching your sodium intake, I would not salt the soup until after adding the bacon