Here's a classic potato soup for a blustery day. Don't forget all the fixins: cheddar cheese, scallions, and crumbled bacon. Is there anything better than soup, salad, and bread?
- 8 (6-ounce) red potatoes
- 4 teaspoons olive oil
- 1 cup prechopped onion
- 2 1/2 cups chicken broth
- 6 tablespoons all-purpose flour
- 4 cups 2% milk, divided
- 1/2 cup reduced-fat sour cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated hard cheese (parm, romano, etc)
Optional toppings (bacon, scallions, cheddar cheese)
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1 cup milk; add to pan with 3 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
|Don't these nice people look like they're enjoying some soup on a chilly day?|