Ingredients

◦8 potatoes (I used Yukon Gold)
◦4 teaspoons olive oil
◦1 cup chopped onion
◦2 1/2 cups fat-free, low-sodium chicken broth
◦6 tablespoons all-purpose flour
◦4 cups 1% low-fat milk, divided
◦1/2 cup reduced-fat sour cream
◦1 teaspoon salt
◦1/2 teaspoon freshly ground black pepper
◦6 bacon slices, halved (I used turkey bacon – matter of preference)
◦2/3 cup shredded cheddar cheese
◦8 teaspoons thinly sliced green onions

Instructions

1. Pierce potatoes with a fork or knife. Microwave on HIGH 10 minutes or until tender. Cut in half; cool slightly.

2. After potatoes are done, arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. (OMG! New favorite way to cook bacon! Less greasy, and makes the bacon VERY crispy! Yum!)

3. While potatoes and bacon cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1 cup milk; add to pan with 3 cups milk. Bring to a boil; stir often. Add the sour cream. Dice up the potatoes (skins and all) and throw them in. (I cut the potatoes into big chunks, but that’s just a matter of preference.) Cook for a couple more minutes, and serve. Top with cheese, green onions, and bacon.

Soup