Smashed Potato Soup

Name: Smashed Potato Soup
Ingredients: 3 1/2 cups nonfat milk; 3 tablespoons all-purpose flour; 1 tablespoon canola oil or 1 tablespoon butter; 1 large onion, finely chopped (1 cup); 4 medium potatoes, cut into 1/4 inch pieces (1 1/2 pounds); 1 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground red pepper (cayenne); 1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces); 1/3 cup reduced-fat sour cream; 8 medium green onions, sliced (1/2 cup)

11 ingredients

11 steps

Ingredients

3 1/2 cups nonfat milk
3 tablespoons all-purpose flour
1 tablespoon canola oil or 1 tablespoon butter
1 large onion, finely chopped (1 cup)
4 medium potatoes, cut into 1/4 inch pieces (1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1/3 cup reduced-fat sour cream
8 medium green onions, sliced (1/2 cup)

Directions

1

Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside.
2

Heat oil in 4-quart Dutch oven over medium heat.
3

Cook onion in oil about 2 minutes, stirring occasionally, until tender.
4

Increase heat to high; stir in remaining 3 cups milk.
5

Stir in potatoes, salt, black pepper and red pepper.
6

Heat to boiling; reduce heat.
7

Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
8

Beat in flour mixture with wire whisk.
9

Cook about 2 minutes, stirring frequently, until thickened; remove from heat.
10

Beat potato mixture with wire whisk until potatoes are slightly mashed.
11

Stir in cheese, sour cream and green onions.