GARLIC MASHED POTATO SOUP

1 Tbsp. butter or margarine
1/2 yellow onion, diced
1-2 tsp. minced garlic, (3 - 4 cloves) to taste
2 large russet (baking) potatoes, peeled and diced
32 oz. reduced-sodium chicken or vegetable broth
2 Tbsp. nonfat sour cream, plus more for serving
4 scallions
1/2 cup shredded Cheddar cheese
1/2 cup bacon, (about 2 strips bacon)

In a stockpot, heat the butter or margarine over medium heat. Add the onions and garlic and sauté them for 3 - 5 minutes until the onions are translucent. Add the potatoes and cook them, stirring frequently for 1 - 2 minutes to coat them. Add the broth, bring it to a low boil, and simmer it for 20 - 25 minutes until the potatoes are very tender.

Puree the soup using a hand held immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate it for up to 2 days.

4 SERVINGS 2 CUPS EACH

Number of Servings: 4

Recipe submitted by SparkPeople user EMCAZIER.