Red Potato Soup (Fast)

Double recipe for larger families:)

4(6-ounce)red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free lower sodium chicken broth
3 tablespoons all purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced fat-sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoon thinly sliced green onions

Pierce potatoes with a fork. Microwave on high 13 minutes. Cut in half; cool slightly.
While Potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups 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; microwave in high for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions and bacon. Yields 4 servings (serving size 1 1/4 cups).

I found this in my cooking light magazine and it was a big hit.~