Loaded Baked Potato Soup
1.1 tablespoon canola oil
2.2 slices bacon, cut in half
3.1/2 cup chopped onion
4.1 1/2 pounds medium russet potatoes (2-3) scrubbed and diced
5.4 cups reduced-sodium chicken broth
6.1/2 cup reduced-fat sour cream
7.1/2 cup shredded extra-sharp Cheddar cheese, divided
8.1/4 teaspoon freshly ground pepper
9.1/4 cup snipped chives or finely chopped scallion greens
1.Heat oil in a large saucepan over medium heat.
2.Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
3.Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan.
4.Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes.
5.Add potatoes and broth. Bring to a boil.
6.Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
7.Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.
8.Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper.
9.Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes.
10.Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives.