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
Yield: 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

Soup

Aida was calling them one dish wonders, I think they just sounded like some really yummy soups.

Baked Potato Soup

• 4 ounces bacon, small dice
• 1 medium yellow onions, finely chopped
• 5 medium garlic cloves
• 1 medium russet potato, large dice
• 2 medium red potatoes, large dice
• 1 tablespoon red wine vinegar
• 2 quart (8 cups) chicken stock
• 1 sourdough baguette, cut into1-inch pieces
• 1/2 cup shredded aged cheddar cheese
• Sour cream, for garnish
• 3 green onions, thinly sliced, for garnish

Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.

Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.

When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.

Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

"Lazy" Pork Hot Pot

• 1 1/2 quart (6 cups) low-sodium chicken broth
• 1/4 cup sherry
• 6 tablespoons soy sauce
• 5 medium garlic cloves garlic, smashed
• 1 (2-inch piece) ginger, sliced
• 4 ounces shiitake mushrooms, caps removed and reserved, tops thinly sliced and reserved
• 3/4 pound pork tenderloin, thinly sliced
• 3 green onions, thinly sliced on bias, for serving
• Toasted sesame oil, for serving (optional)

Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes.

Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes.

Garnish with green onions and sesame oil, if using, and serve.