Light Baked Potato Soup

Yield: 4 servings
From Cooking Light Oct 2010

4 (6 oz) red potatoes
2 t olive oil
1/2 C chopped onion
1 1/4 C lower-sodium chicken broth
3 T all-purpose flour
2 C 1% low-fat milk, divided
1/4 C reduced-fat sour cream
1/2 t salt
1/4 freshly ground black pepper
3 bacon slices, halved
1/3 C shredded cheddar cheese
4 t thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.  Combine flour and 1/2 C milk in measuring cup; add to pan then add the remaining 1 1/2 C milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minutes. Remove from heat; stir in sour cream, salt and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

In the RS program March 18, 2012.