Dinner Recipes

Quick Loaded Potato Soup

October 18, 2016
Quick Loaded Potato Soup

This is a very quick, low fat, and yummy soup. I served it with beer bread and it was enjoyed by my family. A lot.

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Quick Loaded Potato Soup
Quick Loaded Potato Soup
Servings
Ingredients
  • 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
Servings
Ingredients
  • 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
Quick Loaded Potato Soup
Instructions
  1. 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.
  2. Remove from heat; drain. Return potatoes to pot; mash with a potato masher to desired consistency.
  3. Lightly spoon flour into a dry measuring cup; level with a knife.
  4. 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.
  5. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into bowls and top with cheese, bacon, and chives.
Recipe Notes

Courtesy Cooking Light magazine, November 2016


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