30 Minute Baked Potato Soup

I made this soup many times, especially when I have a lot of potatoes that I need to get rid of. It’s quick and very easy, but in order to make it within 30 minutes, I placed the potatoes in the microwave. It’s also a slightly healthier version using milk instead of cream and flour to thicken.

INGREDIENTS
1/3 cup flour
3 cups milk
2 large potatoes
6 Tbsp margarine or butter
1 tsp salt (to taste)
1 tsp ground black pepper (to taste)
1 small onion, chopped (white or yellow)

Toppings:
6 slices of bacon
2 green onions, chopped
1/2 cup cheddar cheese
1/2 cup sour cream

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium heat until browned.
2. Drain, crumble, and set aside.
3. Wash and place potatoes in a plastic bag. Place bag in microwave and cook for 7-8 minutes or until fork tender. The microwave and plastic bag mimic steaming for the potatoes. Be careful of the steam when opening the bag. Insert a fork in the potato to check for doneness. Peel and cube potatoes and set aside.
4. In a 3-4 quart pot, melt the margarine over medium heat. Whisk in flour until smooth.
5. Add the chopped white or yellow onions and cook for about 2-3 minutes. Be careful not to brown the onions.
6. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.
7. Reduce heat, and simmer for about 5-10 minutes. You can add milk if it is too thick.
8. Season with salt and pepper.
9. When serving, ladle soup into bowl and top with crumbled bacon, cheese, onions, and sour cream.

Enjoy!!

Healthier versions:

• Use skim milk instead of whole milk. If you do, increase the flour to 1/2 cup to thicken the soup.
• Use olive oil instead of butter or margarine.
• Use turkey bacon instead of regular bacon.
• Use light sour cream and low fat cheddar cheese.