Loaded Potato Soup

4		red potatoes, peeled and diced into cubes
2  tablespoons		olive oil
1  cup		medium onion, finely chopped
14-1/2  ounces		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
6		bacon slices crisp cooked bacon,s crumbled
1/3  cup		shredded sharp cheddar cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Loaded Potato Soup ingredients. The serving size for any ingredient in Loaded Potato Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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