Light Loaded Potato Soup
Back in 2010, during the early years of Handle the Heat, I posted a recipe for light loaded potato soup that became one of my most popular recipes to date.
Servings 4 servings
Ingredients
- 4 (6-ounce) red potatoes, peeled and diced into cubes
- 2 teaspoons canola oil
- 1 large onion, finely chopped
- 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 crisp cooked bacon, crumbled
- 1/3 cup shredded sharp cheddar cheese (1 1/2 ounces)
- 2 green onions, thinly sliced
Instructions
- Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes.
- Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper.
- Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
Notes
I like to oven-fry my bacon on a foil-lined rimmed baking sheet at 400°F for about 12 to 15 minutes, longer if using thick slice bacon.