Posted by: lifewithbs | October 30, 2010

Light Baked Potato Soup

It amuses me to no end that they’ll talk about a “cold front” moving through on the radio, and they mean that it’s going to get down to 70 degrees. Whoa… time to pull out the winter jackets and mitts!

Even though I know it’s October, it sure doesn’t feel like fall. The leaves haven’t changed at all, and I’m not sure if they’re even going to, and we can still go hiking with tank tops and shorts on.

Now that it’s officially “cold” here in Central Texas and it gets down to the 50’s at night, we can start eating fall foods like chili and soup.  I have never made a soup like this before, and was happy with the way it turned out.

Light Loaded Baked Potato Soup

recipe from Ezra Pound Cake

24 ounces of red potatoes (which was 10 small red potatoes)

2 teaspoons olive oil

1/2 cup of chopped yellow onion

1 1/4 cups low sodium chicken broth

3 tablespoons all-purpose flour

1/4 cup light sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, cut in half

1/3 cup shredded extra-sharp cheddar cheese

thinly sliced green onioins

Scrub the potatoes, make sure they’re dry, and then prick them all over with a fork. Place the potatoes on a microwave-safe plate and cook on high for 13 minutes until they are tender.  I was a little worried about leaving the microwave running for that long, but it worked!

Cut them in half, and set aside to cool.

While the potatoes are in the microwave, heat the olive oil over medium-high heat in a saucepan. Add the onion, saute for 3 minutes, and then add the chicken broth.

In a small bowl, combine the flour with a half cup of milk. Stir to mix well. Add this mixture to the sauce pan, and bring to a boil, stirring frequently. Once it has reached a boil, cook for one more minute, then turn the heat down to low.

Stir in the sour cream, salt, and pepper.

At this point, the potatoes should be done. Next, you need to cook the bacon. I was a bit skeptical of cooking the bacon in the microwave, but just as with the potatoes, it worked out well.

Place paper towels on a microwave safe plate, and lay the bacon halves on top.

Cover with another paper towel, and microwave for 4 minutes.

Perfect! One or two pieces were a little soft at the ends, but overall this was a much easier and less messy way to cook bacon. The paper towels soaked up the fat and you didn’t get burned by hot spitting bits of fat as you tried to cook.

Now it’s time to finish the soup. Scoop the flesh out of the potato halves and into the saucepan, discard the skins. It’s much easier to do this if the potato halves are cooled! I burned my fingers a bit with the first few.

Use a spoon to mash up the potato pieces and distribute them evenly in the soup.

Top each serving  with crumbled bacon, shredded cheese and sliced green onions.

I have to note that this soup goes really well with a cold beer. Check out our new bottle-opening device from the Austin homebrew shop!

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