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There is nothing more perfect on a cold, wintry day than homemade potato soup! It is wonderful at other times of the year, but it’s especially good when it’s cold or rainy and you just want to stay in. It is also very easy and this is a lightened version which makes it even better in my opinion!
1 tablespoon canola oil
½ cup chopped onion
1½ pounds medium russet potatoes (2-3), scrubbed and diced
4 cups reduced-sodium chicken broth
½ cup reduced-fat sour cream
¼ teaspoon freshly ground pepper
½ cup shredded extra-sharp Cheddar cheese, divided
¼ cup snipped chives or finely chopped scallion greens
2 slices bacon, cut in half
Heat oil in a large saucepan over medium heat.
Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan.
Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes.
Add potatoes and broth. Bring to a boil.
Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.
Return the mashed potatoes to the pan along with sour cream, ¼ cup cheese and pepper.
Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes.
Serve garnished with crumbled bacon, the remaining ¼ cup cheese and chives (or scallion greens).
Amount Per Serving
Total Fat 10 g
Cholesterol 18 mg
Sodium 693 mg
Potassium 1349 mg
Total Carbohydrate 57 g g
Protein 13 g
Vitamin A 3 %
Vitamin C 93 %
Calcium 11 %
Iron 13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.