::recipe::

Soooo, I found this recipe on a blog called Handle The Heat {www.handletheheat.com} 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

Ingredients

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

Directions

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.

-S.*