Loaded Potato Soup

Loaded Potato Soup
4 servings

1.5 lbs red potatoes
1 small chopped onion
1 can chicken broth
3 tablespoons flour
2 cups milk, divided
1/3 cup reduced-fat sour cream
salt
pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
2. Cook bacon in a large saucepan or dutch oven. Remove and drain almost
all the fat.
3. Heat fat in a large saucepan and 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, stirring often. Cook
1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. 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 crumbled bacon