Loaded Potato Soup

4 red potatoes (24 oz)
2 tsp olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp flour
2 cups milk
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 slices of bacon
1/3 cup shredded cheddar cheese
4 tsp sliced green onion

1. Pierce potatoes with fork and microwave on high for 13 minutes or until tender. Cut in half to cool slightly.
2. Heat oil in saucepan over medium-high heat. Add onion; sautee 3 minutes. Add broth. 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. Cook bacon and crumble it.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yield: 4 servings.