Loaded Potato Soup Recipe

It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.

Loaded Potato Soup

Servings: 4 (serving size: about 1 1/4 cups)
Total Time: 20 Minutes

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 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
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
  • 4 teaspoons thinly sliced green onions

Procedure:

  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.
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