loaded potato soup

Just a quick update from yesterday before I share tonight's dinner recipe with you... By some sort of miracle, I ended up getting my shift canceled at work! If you read my blog last year, you know that the shifts getting canceled during low census {people not having babies} can be a huge source of frustration. But this week, and month, I am dealing with soooo much. So the extra night of sleep and day of productivity was worth a million bucks to me! So I ended up finishing that to-do list :)

Today in Colorado, it was rainy and gray this morning. It got sunnier this afternoon, but the air still had the chill of fall. I decided it was appropriate to bust out a hearty soup for dinner! Thus, I give you another recipe from my October 2010 issue of Cooking Light {Love that subscription!!!}...

Loaded Potato Soup

Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

• 4  (6-ounce) red potatoes
• 2  teaspoons  olive oil
• 1/2  cup  prechopped onion {I always have frozen chopped onion on hand}
• 1 1/4  cups  fat-free, 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 {Turkey bacon!!!}
• 1/3  cup  shredded cheddar cheese
• 4  teaspoons  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; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups 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 a 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.

Nutritional Information

Calories: 325

Fat: 11.1g (sat 5.2g,mono 4.5g,poly 0.8g)

Protein: 13.2g

Carbohydrate: 43.8g

Fiber: 3g

Cholesterol: 27mg

Iron: 1.3mg

Sodium: 670mg

Calcium: 261mg

 

Scoop and ENJOY!

 

This soup is DELICIOUS! Simple to make and nice and creamy :) I like my potato soups with a little spice, so I added cayenne pepper and tobasco sauce to my bowl! Yum! Totally recommend it!

Cheers :)

Do you have any favorite fall soups?

Let me know if you make this and like it!