1 tablespoon canola oil
2 slices bacon, cut in half
1/2 cup chopped onion
1 1/2 pounds medium russet potatoes (2-3), scrubbed and
4 cups reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1/2 cup shredded extra-sharp Cheddar cheese, divided
1/4 teaspoon freshly ground pepper
1/4 cup snipped chives or finely chopped scallion greens
Heat oil in a large saucepan over medium heat. Add bacon and
cook, turning occasionally, until crisp, 4 to 5 minutes.
Transfer to a paper towel to drain, leaving the oil and bacon
drippings in the pan. Add onion to the pan and cook,
stirring, until starting to soften, 2 to 3 minutes. Add
potatoes and broth. Bring to a boil. Reduce heat to maintain
a simmer and cook until the potatoes are tender, 12 to 15
Using a slotted spoon, transfer about half the potatoes to a
bowl and mash until almost smooth, but still a little chunky.
Return the mashed potatoes to the pan along with sour cream,
1/4 cup cheese and pepper. Cook, stirring, until the cheese
is melted and the soup is heated through, 1 to 2 minutes.
Serve garnished with crumbled bacon, the remaining 1/4 cup
cheese and chives (or scallion greens).
13 g fat
3 g sat fat
35 g carbohydrates
0 g total sugars
13 g protein
3 g fiber