Ingredients:

4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup prechopped onion

1 1/4 cups fat-free chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

Directions:

1. Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 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.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Bon Appetit!