Cook dressing and garlic in large saucepan on medium heat 5 min. or until heated through, stirring frequently. Add flour; cook and stir 3 min.
Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Gradually add sour cream, mixing well after each addition. Cook 5 min., stirring frequently.
Serve topped with bacon and cheese.
Enjoy a serving of this hearty soup on a cold winter day.
For a touch of heat, cook 1 chopped chipotle pepper in adobo sauce with the dressing and garlic before adding the flour.
After adding the sour cream, be careful not to bring the soup to a boil again or it will cause the sour cream to curdle.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.