Monica's Creamy Low-Fat Potato Soup from Sheri

Sheri's Blog Recipes

This photo was uploaded to our galleries in February 2012.
Photo: customer photo

Monica's Creamy Low-Fat Potato Soup *

4 baking potatoes (2.5 lbs.) OR 4 cups leftover mashed potatoes 2/3 cup flour 6 cups 2% milk 1 cup low-fat extra sharp cheddar cheese (divided) 1 tsp. salt 1/2 tsp. black pepper 1 cup low-fat sour cream 3/4 cup chopped green onions (divided) 6 bacon slices, cooked and crumbled

If you are using baking potatoes, bake them (400 degrees for 1 hour in the oven, or microwave them). Don’t forget to poke them with a fork before baking. Peel and mash. OR use leftover mashed potatoes.

Add flour to a large pot or Dutch oven. Whisk in the milk and stir until blended. Cook over medium heat until it starts to thicken (about 8-10 minutes).

Add in the mashed potatoes, 3/4 cup of cheese, salt and pepper. Stir until the cheese is completely melted. Stir in sour cream and 1/2 cup green onions.

At this point, I used an immersion blender to thicken it up a bit. (Love that blender. Also good for smoothies.)

Serve in individual bowls and garnish with green onions, shredded cheese, and bacon.

  • (from www.theyummylife.com)
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