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  • Kelsey May-Vega

    "Light" Loaded Potato Soup Yield: 4 servings From Cooking Light October 2010 4  (6-ounce) red potatoes 2  teaspoons olive oil 1/2  cup chopped onion 1 1/4  cups lower-sodium 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  freshly ground black pepper 3  bacon slices, halved 1/3  cup  shredded cheddar cheese 4  teaspoons thinly sliced green onions

  • Bethany

    Cooking light loaded baked potato soup

  • Becky Cobb-Fatur

    Loaded Potato Soup Recipe Rundown Taste: Rich. Surprisingly rich. Sharp and salty with an onion-y bite thanks to the delicious garnishes.  Texture: Creamy, chunky, crispy. Who doesn't love potato in their soup? Also, what is better than crisp, crumbled bacon? Mmmm.  Ease: I made almost the entire recipe while on the phone with (relatively) no mistakes.  Appearance: The garnishes really add vibrant color and texture. I forgot to add a sprinkling of freshly cracked black pepper on top of my bowl which would have added some additional speckles of texture. Pros: Non-guilt-inducing, delicious, perfect for an easy lunch or dinner at home (just add a salad and maybe a hunk of crusty bread with butter). Cons: None, really. Would I make this again? Yes.  Loaded Potato Soup Yield: 4 servings From Cooking Light October 2010 4  (6-ounce) red potatoes 2  teaspoons olive oil 1/2  cup chopped onion 1 1/4  cups lower-sodium 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  freshly ground black pepper 3  bacon slices, halved 1/3  cup  shredded cheddar cheese 4  teaspoons thinly sliced green onions 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly. 2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. 4. 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.

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