“I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light”

Ingredients Nutrition


  1. Pierce potatoes with a fork.
  2. Microwave on high 13 minutes or until tender.
  3. Cut in half and cool slightly.
  4. While potatoes cook, heat oil in a saucepan over medium-high heat.
  5. Add onion and saute 3 minutes.
  6. Add broth.
  7. Combine flour and 1/2 cup milk.
  8. Add to pan with 1 1/2 cups milk.
  9. Bring to a boil and stir often.
  10. Cook 1 minute.
  11. Remove from heat and stir in sour cream, salt, and pepper.
  12. Arrange bacon on a paper towel on microwave-safe plate.
  13. Cover with a paper towel and microwave on high for 4 minutes.
  14. Crumble bacon.
  15. Discard potato skins.
  16. Coarsely mash potatoes into soup.
  17. Top with cheese, green onions, and bacon.

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