Light Loaded Potato Soup

Ingredients

• Bacon

  Raw, cured pork

  3 strip or 36g

• Canola oil

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  ⅓ cup, shredded or 38g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Cook the bacon in a sauté pan over medium heat until crispy. Chop and set aside.
2. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the chopped onion and cook for 3 minutes. Add the chicken broth and chopped potatoes. Bring to a simmer, cover, and cook until the potatoes are fork-tender, about 15 minutes.
3. In a large measuring cup, combine the flour and milk. Bring to a boil, stirring often, and cook for 1 minute without letting the milk boil over. Coarsely mash the potatoes into the soup using a potato masher, or use an immersion blender for a smoother texture. Remove from heat and stir in the sour cream, salt, and pepper.
4. Ladle the soup into four bowls and top with bacon, shredded cheddar cheese, and sliced scallions.