Swiss Potato Soup

You have a few options when it comes to whipping up this soup—it can also be made in the microwave or started in a slow cooker in the morning.

—Krista Musser, Orrville, OH

Takes: 30 min. • Makes: 4 servings

• 5 bacon strips, diced
• 1 medium onion, chopped
• 2 cups water
• 4 medium potatoes, peeled and cubed
• 1 ½ tsp. salt
• ⅛ tsp. pepper
• ⅓ cup all-purpose flour
• 2 cups 2% milk
• 1 cup shredded Swiss cheese

1. 1. In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 Tbsp. drippings.
2. 2. Saute the onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.
3. 3. Combine the flour and milk until smooth; gradually stir in the potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

1 cup: 455 cal., 17g fat (9g sat. fat), 46mg chol., 1218mg sod., 57g carb. (12g sugars, 4g fiber), 21g pro.