Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Total time: 45 min
Ingredients: 1 tablespoon canola oil; 2 piece (blank)s 2 slices bacon, cut in half; ½ cup chopped onion; 1 ½ pounds 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced; 4 cups reduced-sodium chicken broth; ½ cup reduced-fat sour cream; ½ cup shredded extra-sharp Cheddar cheese, divided; ¼ teaspoon freshly ground pepper; ¼ cup 1/4 cup snipped chives or finely chopped scallion greens

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Total: 45 minutes

Author : Carolyn Casner

Ingredients

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1 tablespoon canola oil2 piece (blank)s 2 slices bacon, cut in half½ cup chopped onion1 ½ pounds 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced4 cups reduced-sodium chicken broth½ cup reduced-fat sour cream½ cup shredded extra-sharp Cheddar cheese, divided¼ teaspoon freshly ground pepper¼ cup 1/4 cup snipped chives or finely chopped scallion greens

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Instructions

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Step 1

Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.

Step 2

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).