5NEWS GRILL: Loaded Baked Potato Soup
4 (6 ounce) red potatoes
2 tsp. olive oil
1/2 cup onion, chopped
1 1/4 cups fat-free, lower-sodium chicken broth
3 TBSP. all-purpose flour
2 cups milk, divided (can use 1% milk)
1/4 cup sour cream (can use reduced fat)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 cup cheddar cheese, shredded
4 tsp. green onions, sliced thin
Pierce potatoes with a fork. Microwave at HIGH 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly. While the potatoes cook, heat a large saucepan over medium-high heat. Add olive oil to pan, swirling to coat. Add onion to pan: sauté 3 minutes, stirring frequently. Add broth to pan.
Combine flour and 1/2 cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1 1/2 cups milk. Bring soup to a boil, stirring frequently. Cook 1 minute. Remove soup from heat; stir in sour cream, salt and pepper.
Cook bacon in skillet. Drain on paper towels and cool. Crumble bacon.
Discard potato skins. Coarsely mash potatoes into soup. Top with shredded cheddar cheese, green onions and crumbled bacon.