Pierce potatoes with a fork. Microwave on high for 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly, then coarsely chop and set aside. In a large saucepan sauté onion in olive oil until translucent, about 3 minutes. Add chicken broth to pan. Combine flour and ½ cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1½ cups milk. Bring soup to a bowl stirring frequently. Cook 1 minute. Stir in potatoes and cook for an additional 5 minutes. Using a hand blender puree the soup slightly. You still want it to be a little chunky. Remove soup from heat; stir in sour cream, butter, salt, and pepper. You might need to add a little more chicken stock to thin out. Ladle into bowls and serve with 1 slice crumbled bacon, 2 tablespoons shredded cheese, and green onions.
Nutrition Facts
Per Portion
Calories371
Calories from fat211
Calories from saturated fat92
Total Fat23.4 g
Saturated Fat10.2 g
Trans Fat0.2 g
Polyunsaturated Fat1.7 g
Monounsaturated Fat9.1 g
Cholesterol50 mg
Sodium859 mg
Potassium688 mg
Total Carbohydrate26.3 g
Dietary Fiber1.9 g
Sugars7.9 g
Protein13.7 g
Dietary servings
Per Portion
Grain
0.3
Meat
0.3
Milk
0.5
Milk Alternative
0.6
Vegetables
1.2
Energy sources
Recipe from:
Organize Yourself Skinny (OYS): A 4-week Make-ahead Meal plan, Exercise Challenge, and Habit Challenge Package (Month 2)