Loaded Baked Potato Soup

Servings: 4

• 1 tablespoon canola oil
• 2 slices bacon, cut in half
• ½ cup chopped onion
• 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
• 4 cups reduced-sodium chicken broth
• ½ cup reduced-fat sour cream
• ½ cup shredded extra-sharp Cheddar cheese, divided
• ¼ teaspoon freshly ground pepper
• 1/4 cup snipped chives or finely chopped scallion greens

Directions

• Step 1 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.
• Step 2 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, 1/4 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 1/4 cup cheese and chives (or scallion greens).

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