SOUPER SATURDAY

Keeping with yesterday's theme,POTATOES,I found a delicious recipe for potato soup. Talk about warming, comfort food, this recipe really has all the qualifications! It's thick and creamy, includes bacon and cheese, and it will certainly warm your insides on a cold December day!

LOADED POTATO SOUP
4 red potatoes
2 tsp. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free lower sodium chicken broth
3 tbsp. all-purpose flour
2 c. 1% low-fat milk, divided
1/4 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 tsp. thinly sliced green onions

PREPARATION

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 saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c. milk; add to pan with 1 1/2 c. milk. Bring to a boil; stir often. 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 paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.