Taste: Rich. Surprisingly rich. Sharp and salty with an onion-y bite thanks to the delicious garnishes.
Texture: Creamy, chunky, crispy. Who doesn’t love potato in their soup? Also, what is better than crisp,
crumbled bacon? Mmmm.
Ease: I made almost the entire recipe while on the phone with (relatively) no mistakes.
Appearance: The garnishes really add vibrant color and texture. I forgot to add a sprinkling of freshly cracked black pepper on top of my bowl which would have added some additional speckles of texture.
Pros: Non-guilt-inducing, delicious, perfect for an easy lunch or dinner at home (just add a salad and maybe a hunk of crusty bread with butter).
Cons: None, really.
Would I make this again? Yes.
ingredients:
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 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, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
directions:
- Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
- While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
- Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
- Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.
Recipe Source: handle the heat
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