This potato soup is so good and so easy. I loved that it didn't make a ton so we didn't have leftovers for days. I hate leftovers. The recipe is from Ezra Pound Cake.
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup chopped 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 (cooked and crumbled)
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
Wash the potatoes, prick them with a fork and microwave on a plate for 13 minutes. Cut them in half and set to the side. While the potatoes are in the microwave, heat the oil in saucepan over medium high and add the onion. Saute for around 3 minutes. Add the broth to the onions. In a bowl combine flour and 1/2 cup of milk. Add that to the broth along with the 1 1/2 cups of milk. Bring to a boil, stirring constantly and let cook for about a minute. Remove from heat and add sour cream, salt and pepper. Scoop the potato pulp out of the shell and add to the soup mixture. Mash the pulp into the soup. Serve hot and top with crumbled bacon, cheese and green onions.