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Loaded Baked Potato Soup
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| INGREDIENTS | |
| 1 tablespoon | canola oil |
| 2 slices | bacon, cut in half |
| 1/2 cup | chopped onion |
| 1 1/2 pounds | medium russet potatoes, (2-3), scrubbed and diced |
| 4 cups | reduced-sodium chicken broth |
| 1/2 cup | reduced-fat sour cream |
| 1/2 cup | shredded extra-sharp Cheddar cheese, divided |
| 1/4 teaspoon | freshly ground pepper |
| 1/4 cup | snipped chives or finely chopped scallion greens |
PREPARATION
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.
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).
NUTRITION 304 calories; 13 g fat ( 6 g sat , 5 g mono ); 30 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 13 g protein; 3 g fiber; 737 mg sodium; 1024 mg potassium.
Nutrition Bonus: Potassium (29% daily value), Vitamin C (24% dv), Calcium (16% dv)
Carbohydrate Servings: 2
Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat
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