Loaded Potato Soup

4 (6 ounce) red potatoes
2 tsp. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free, lower sodium chicken broth
3 T flour
2 c. 1% milk
1/4 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 tsp. thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c. of milk; add to pan with 1 1/2 c. milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel and microwave for 4 minutes. Crumble bacon. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

This recipe is from Cooking Light 2010.

*This is a SUPER EASY and delicious homemade soup. I did make a couple changes. I didn't have bacon, so I added some ham. I think it gave it a touch of a sweet taste. I also didn't have any green onion. The soup was really good the way I made it, but I think the bacon and green onions would make it AMAZING! I also cooked the potatoes ahead of time (due to a scheduling issue and trying to speed up the process a bit). I just reheated them in the microwave before adding them to the soup.