I've made so far. Not that it was hard, just a lot to manage at one time. If I had the bacon and potatoes pre-cooked it would have been much easier.
- 1 large potato (I used 3 small-medium)
- 2 Tbs chopped onion
- 1/2 tsp minced garlic
- 3c fat free chicken broth
- 1c light plain soy milk (I used my lactaid)
- 1/4c all purpose flour
- 2Tbs shredded fat free cheddar cheese
- 2Tbs fat free sour cream
- 1Tbs precooked crumbled bacon
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper (I ended up adding more pepper)
- For each bowl of soup: 1 tsp each shredded cheddar cheese, sour cream, diced scallions; 1/2 tsp crumbled bacon
- cook potato (pierce with fork and microwave about 8 minutes) and bacon
- remove skin of potato and mash in a bowl (leave some chunks)
- cook onion and garlic on medium high heat (i used some light olive oil) until onion is soft
- add broth and milk; slowly add flour and whisk until dissolved
- add potato and remaining ingredients, mix well, reduce heat and simmer for about 2 minutes
- ladle into bowls and add toppings
The soup, once the toppings were added, was actually pretty tasty. I think I'll keep this recipe around. It would be especially nice on a cold winter night... mmm...
On deck for tonight: Buffalo Chicken Wing Macaroni and Cheese.
Check out all the Hungry Girl recipes I'm making here.