Ingredients:
1 1/2 lbs baking potatoes
1 tablespoon extra virgin olive oil
3/4 cup white onions, chopped
2 garlic cloves, minced
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups reduced-fat milk
1/2 teaspoon coarse salt
1 pinch fresh ground black pepper
1/2 cup reduced-fat sour cream
2 slices turkey bacon, cooked and chopped
2 ounces cheddar cheese, shredded
1/2 cup green onions, sliced
Directions:
Pierce potatoes with a fork and bake in a 400F oven for 1 our or until tender when pierced. Peel when cool enough to handle; dice into small cubes and set aside.
Heat oil in medium-sized pot over medium-low heat. Stir in onions; cover and cook 10 minutes until soft, but not brown. Add garlic and cook 2 minutes longer. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
Add remaining potatoes to soup and stir gently to reheat. Ladle into serving bowls, top with sour cream and sprinkle with toppings.
Servings: 4
Time preparation: 60 min.
Time total: 75 min.