Loaded Potato Soup

I made this last night, which was a rainy night. Couldn't resist making something warm and comforting! Read on....this is a lightened version of this soup, with little tricks to take away some calories. You don't notice though, it tastes so creamy still! This is also a QUICK recipe. Some soups take so long, but this is great for even a weeknight! I promise, as quick as 20 minutes!

4 (6 oz) red potatoes
2 tsp olive oil
1/2 cup onion chopped (chop ahead of time to save time)
1 1/4 cups fat free lower sodium chicken broth
3 tbl all purpose flour
2 cups 1% low fat milk (divided)
1/4 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 bacon slices (halved)
1/3 cup shredded cheddar cheese (we used a reserved aged white cheddar)
sliced green onions to taste

Pierce potatoes with a fork. Place in microwave safe bowl and cover, microwave for 13 minutes on high - or until fork tender. Cut in half and cool slightly.

While potatoes are cooking, heat oil in a saucepan over medium high heat. Add onion and saute for about 3 minutes. Add broth. Combine flower and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.

Arrange bacon on paper towel on a microwave safe plate and cover with paper towel. Microwave on high for about 4 minutes, crumble bacon. (TIP: I used kitchen shears to cut up the bacon over the finished bowls of soup)

Place potato chunks into soup and mash into it, until it's the consistency you like. We like ours a bit more chunky. You could probably use an emersion blender if you want it more smooth.

Top with cheese, green onion, bacon, and any extra salt/pepper to taste.

Enjoy!!