Funny thing about this recipe - I cut it out of Cooking Light magazine twice - once in 2010 and again in 2012 (Shame on you Cooking Light for re-using recipes). I'm glad that I did cut it out (twice) - it is such a quick-cooking, flavorful soup. Loaded Potato Soup (Adapted from Cooking Light) 4 baking potatoes olive oil 1 onion, chopped 3 slices bacon (or about 3 oz salt pork) chopped 3 cloves garlic, minced 2 c chicken or vegetable broth 3 T flour 2 c milk 1/4 c sour cream or Greek yogurt salt/pepper 1/3 c cheddar cheese, grated sliced green onions (optional) Pierce potatoes all over with a fork. Place in microwave on HIGH for about 13 minutes (or until tender). Cut in half and set aside. While potatoes are cooking, add oil, onion, and bacon to a dutch oven. Saute until onions start to caramelize. Add broth. Whisk flour into 1/2 c milk, then add the remainder of the milk, and lastly add it to soup. Bring to boil; stirring often. Remove from heat and add sou...