Loaded Potato Soup

Jim and I both caught the nasty cold that's going around, so we've been eating lots of soups. This one is rich and creamy, probably not so great for the gunk, but so yummy and satisfying. :) I tweaked the recipe a bit for what we had in our cupboards.

Yield: 4 servings (serving size: about 1 1/4 cups)
Total: 20 Minutes
Ingredients:
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
4 (6-ounce) potatoes, peeled and cubed
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup turkey bacon crumbles
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions

Preparation:
1. Heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth and cubed potatoes, bring to a boil; reduce heat and simmer for 10 minutes.
2. 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. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon crumbles.

Nutritional Information:
Calories: 325
Fat: 11.1g
Saturated fat: 5.2g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.8g
Protein: 13.2g
Carbohydrate: 43.8g
Fiber: 3g
Cholesterol: 27mg
Iron: 1.3mg
Sodium: 670mg
Calcium: 261mg