Smashed Potato Soup

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Smashed Potato Soup

Makes 6 servings

3 1/2 cups fat-free (skim) milk
3 tablespoons flour
2 teaspoons margarine
1 large onion, finely chopped  (1 cup)
4 medium unpeeled potatoes (1 1/2 pounds) cut into 1/4-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
1 1/4 cups reduced-fat sharp cheddar cheese, shredded (5 ounces)
1/3 cup fat-free sour cream
8 medium green onions, sliced (1/2 cup)

1. Beat 1/2 cup of the milk and the flour with wire whisk until smooth; set aside.

2. Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine about 3 minutes, stirring occasionally, until tender.

3. Increase heat to high; stir in remaining 3 cups milk. Stir in potatoes, salt, black pepper and red pepper. Heat to boiling; reduce heat to low.

4. Simmer uncovered 15 to 18 minutes, stirring frequently, until potatoes are tender.

5. Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until
thickened; remove from heat.

6. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.

Find more great family recipes and meal planning assistance at Dine Without Whine