Ingredients:
1 tablespoon butter or 1 tablespoon margarine
1 cup frozen chopped onions
14 1/2 ounces chicken broth
4 cups already boiled potatoes ( or/1 package diced potatoes with onions)
2 cups shredded cheddar cheese
1 cup reduced-fat sour cream
1/4 cup bacon bits ( not imitation)
1/8 teaspoon black pepper
green onions, chopped
bacon bits
sour cream
Directions:
Melt butter in 4 1/2 quart Dutch oven or soup pot over medium low heat. Stir in the onions and cook to melt off any ice, 30 seconds. Add the chicken broth, and packaged potatoes (if using), cover the pot, raise the heat to high, an bring the broth to a boil.
Meanwhile, if using leftover potatoes, cut them into bite-sized pieces and set aside. When the broth boils, uncover the pot and whisk in the cheese. Reduce the heat to medium and continue to whisk until the cheese melts.
Stir in the leftover potatoes, sour cream, bacon bits, and black pepper Simmer 5 minutes, stirring occasionally, then serve, or let stand off the heat until ready to serve.
Garnish with green onions, bacon bits and a dollop of sour cream.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.