Friday, April 01, 2011


Soooo, I found this recipe on a blog called Handle The Heat {} and first off I just want to say that it is a great blog with a tun of recipes and it's easy to read and I love how she writes as well.
Second, on to the recipe; WOWZA! This looks absolutely delightfully delicious!
See for yourselves. ;)
Bon Appetit!

Lightened Loaded Potato Soup
Yield: 4 servings
From Cooking Light October 2010

4 {6-ounce} red potatoes
2 teaspoons olive oil
1/2 cup chopped onion
1-1/4 cups 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

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 large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk im measuring cup; add to pan then add the remaining 1-1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. 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. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.


1 comment:

  1. This looks fantastic! And, great link.. thanks so much for sharing! x