Light Loaded Potato Soup

Ingredients

• Bacon

  Raw, cured pork

  3 strip or 36g

• Canola oil

  2 tsp or 9g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Red potatoes

  Flesh and skin, raw

  4 potato small (1-3/4" to 2-1/4" dia) or 680g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Lowfat milk

  Fluid, 1% milkfat, with added nonfat milk solids, vitamin a and vitamin d

  2 cup or 490g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• 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 (4-1/8" long) or 30g

Directions

1. Cook bacon in a sauté pan over medium heat until desired crispiness is reach, chop and set aside.
2. 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.
3. 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.
4. Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
5. Recipe inspired by: http://www.handletheheat.com/light-loaded-potato-soup/#jump

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