- 4 (6oz) red potatoes
- 2 tsp olive oil
- 1/2 c prechopped onion
- 1 1/4 c chicken broth
- 3 tbsp all-purpose flour
- 2 c milk, divided
- 1/4 c sour cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 bacon slices, halved
- 1.5 oz cheddar cheese, shredded (about 1/3 cup)
- 4 tsp thinly sliced green onions
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 saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. 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.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
