Loaded Baked Potato Soup
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon canola oil
- 2 slices turkey bacon cut in half
- 1/2 cup chopped onion
- 1 1/2 pounds medium russet potatoes scrubbed and diced, 2-3
- 4 cups reduced-sodium chicken broth
- 1/2 cup fat-free sour cream
- 1/2 cup shredded low- fat extra-sharp Cheddar cheese divided
- 1/4 teaspoon freshly ground pepper
- 1/4 cup snipped chives or finely chopped scallion greens
Ingredients
|
Instructions
- Heat oil in a saucepan over medium-high heat. Add bacon and cook, turning occasionally, until crisp, 4 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, but not soft, 12 to 14 minutes.
- Using a slotted spoon, transfer half the potatoes to a bowl and mash until smooth, but partially chunky. Return the mashed potatoes to the pan along with sour cream, ¼ cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining ¼ cup cheese and chives (or scallion greens).
Recipe Notes
1 cup = 150 calories
200 Calorie Snack
1 cup of soup and an orange, or any fruit from the 50-calorie list.
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