This is a very quick, low fat, and yummy soup. I served it with the beer bread recipe that is on this website and it was enjoyed by my family. A lot.
QUICK LOADED POTATO SOUP
2 lb russet potatoes, peeled and cubed
1/4 cup all-purpose flour
2 cups skim milk
1 cup low sodium chicken broth
3/4 cup light sour cream
1 1/4 tsp kosher salt
1/2 tsp black pepper
2/3 cup sharp Cheddar cheese, shredded
6 center-cut bacon slices, cooked and crumbled
3 T chopped fresh chives
- Place potatoes in a large pot; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pot; mash with a potato masher to desired consistency.
- Lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and chicken broth in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into bowls and top with cheese, bacon, and chives.
Courtesy Cooking Light magazine, November 2016