1 tablespoon canola oil 2 slices bacon, cut in half 1/2 cup chopped onion 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced 4 cups reduced-sodium chicken broth 1/2 cup reduced-fat sour cream 1/2 cup shredded extra-sharp Cheddar cheese, divided 1/4 teaspoon freshly ground pepper 1/4 cup snipped chives or finely chopped scallion greens

1.Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes. 2.Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens). 1024 mg potassium. Nutrition Bonus: Potassium (29% daily value), Vitamin C (24% dv), Calcium (16% dv) Carbohydrate Servings: 2 Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat