Tuesday, October 5, 2010

Loaded Baked Potato Soup

I saw this today in this month's issue of Cooking Light while I was at the grocery store and drooled a little.  Once I'm off of my "near starvation diet" I can't wait to give this a whirl!

Loaded Baked Potato Soup
4 servings (serving size: about 1 1/4 cups)

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
1/3  cup  shredded cheddar cheese
 4  teaspoons  thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

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.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

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

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