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Rustic Cream of Onion and Potato Soup

4 servings

• 1 tablespoon butter
• 1 large onion (for about 1 cup chopped)
• 2 cans (14 ounces each) fat-free, low sodium chicken broth
• 1 package (20 ounces) refrigerated hash-brown potatoes, such as Simply Potatoes
• 1 cup low-fat milk
• 1/2 cup reduced-fat sour cream
• Salt and black pepper, to taste
• Real bacon bits (not imitation) to taste, optional topping
• Shredded cheddar cheese to taste, optional topping

Melt the butter over medium heat in a 4 1/2-quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Raise the heat to medium-high, and cook until the onion begins to soften, about 2 minutes.

Add the broth to the soup pot, raise the heat to high, and bring it to a boil. When the soup boils, reduce the heat to medium and maintain a slow boil. Add the potatoes to the pot. Cook until the potatoes are soft, about 6 minutes.

Use an immersion blender to blend or carefully transfer the soup to a blender or food processor to blend until mostly smooth, then place the soup back in the pot.

Reduce the heat to low, add the milk and sour cream, and stir well. Cook 3 to 5 minutes more, or until heated through. Do not allow the soup to boil after adding the milk and sour cream or it will curdle, so reduce the heat further or remove the pot from the heat as necessary. Season with salt and pepper to taste. Serve at once, garnishing with bacon bits and cheese, if desired.

Serve the soup with a tossed salad and French rolls.

Start to finish: 20 minutes

Per serving: 260 calories (33 percent from fat), 9.5 g fat (6 g saturated), 22 mg cholesterol, 8 g protein, 36 g carbohydrates, 4 g dietary fiber, 779 mg sodium.

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