Mashed Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 baking potatoes (about 2 lb.)4 slices turkey bacon4 tablespoons unsalted butter1/3 cup all-purpose flour4 cups 1% milk4 ounces reduced fat shredded Monterey JackSalt and pepper4 ounces light sour cream2 tablespoons chopped chives or scallions
1. Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 minutes total. Let cool, then crumble.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.
Number of Servings: 6
Recipe submitted by SparkPeople user CMW1981.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.
Number of Servings: 6
Recipe submitted by SparkPeople user CMW1981.
Nutritional Info Amount Per Serving
- Calories: 366.0
- Total Fat: 15.9 g
- Cholesterol: 53.4 mg
- Sodium: 286.3 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 3.4 g
- Protein: 13.8 g