' Loaded Potato Soup with Chardonnay - Vino Mas

Loaded Potato Soup with Chardonnay

  • 2 lbs baby red and yellow 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 2% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 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
How to Make It:
  1. Wash and cut BABY potatoes in half. Microwave in a steamer, depending on steamer: on HIGH 7-10 minutes or until tender OR boil in saucepan until tender, drain water. 
  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, Italian seasoning, salt, and pepper.  Put pan back on heat, ADD potatoes and let simmer for 10-20 min.  Mash potatoes into soup with potato masher, until desired consistency. 
  3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. OR cook on stove top until desired doneness.  Crumble bacon.
  4. Ladle into bowls, top with cheese, green onions, and bacon.
Modified from Cooking Light October, 2010

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