|
1. Pierce postatoes with a fork. Microwave at HIGH 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly.
2. While potatoes cook, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onions to pan; saute 3 minutes, stirring frequently. Add broth to pan. Combine flour and 1/2 cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1 1/2 cups milk. Bring to boil, stirring frequently. Cook 1 minute. Remove from heat, and stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper twoel on a microwave-safe plate. Cover with another paper towel; microwave at HIGH 4 minutes. Crumble bacon.
4. Discard potato skins. Coursely mash potatoes into soup. Top with shredded cheddar cheese, green onions, and crumbled bacon.
|
