Photo: Brie Passano; Styling: Claire Spollen
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.
2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.