Deep South Eats: Lightened Loaded Potato Soup

During the colder months I love having soup at least one night a week. It is so enjoyable to bring out some of the "old favorites" as well as trying new recipes. I was looking for a new potato soup recipe awhile back and was excited to find this recipe for Lightened Loaded Potato Soup. Nothing screams hallelujah quite like a soup that is creamy and delicious while still being semi-healthy. 


I was really surprised at how fast this recipe cooks. I try to time my meals for when my husband will be getting home from work, and this cooked so fast that my little nut and I were actually sitting around waiting for him to get home. Another thing I enjoyed about this recipe is that it doesn't make a ton of food. We each ate a serving and had one left for another day. It was perfect not to have a huge Tupperware of soup in the fridge all week long.


Ingredients:

• 4 large red potatoes (you can sub 2 large baking potatoes if needed - I used them because that was what I had in the pantry)
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 cups low-sodium chicken broth
• 3 Tablespoons all-purpose flour
• 2 cups low-fat milk, divided (I used skim and still had great results)
• 1/4 cup reduced fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 bacon slices, halved (we used center cut which has lower fat content)
• 1/3 cup shredded cheddar cheese
• thinly sliced green onion

Directions:

• Use a fork to pierce potatoes all over. Microwave on high for 13-15 minutes or until tender.
• Cut potatoes in half and allow to cool slightly.
• While potatoes are cooking (meanwhile back at the ranch), heat olive oil in a large saucepan or stock pot over medium-high heat. Add the onion and saute for 3 minutes. Add the broth.
• In a separate bowl, combine flour and 1/2 cup of milk and stir well. Add to the pan along with remaining 1 1/2 cups of milk. Bring to a boil; stir often, being careful to not allow the milk to boil over. Cook, boiling, for 1 minute and remove from heat.
• Stir in sour cream, salt and pepper.
• Scoop potato out of skins and into the soup. Add little bits of skin if you like. Discard remaining potato skins. Mash potatoes in the soup using a potato masher (you may also use an immersion blender if you own one).
• Arrange bacon on a paper towel on a microwave safe plate. Cover with an additional paper towel and heat on high 1 1/2 minutes for center cut bacon and 4 minutes for regular bacon. Crumble bacon and top bowls of soup with bacon, shredded cheddar and sliced green onion.

Original recipe found in Cooking Light 2010.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!