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Mashed Potato Soup

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 30 mins
Yield Serves 6
All the goodness of a loaded baked potato go into the flavors of this easy Mashed Potato Soup -- a hearty recipe that will satisfy you on any cold night.

Ingredients

  • 4 baking potatoes (about 2 lb.)
  • 4 slices bacon
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 4 ounces shredded Monterey Jack
  • Salt and pepper
  • 4 ounces sour cream
  • 2 tablespoons chopped chives or scallions

Nutrition Information

  • calories 464
  • fat 26 g
  • satfat 15 g
  • protein 17 g
  • carbohydrate 43 g
  • fiber 2 g
  • cholesterol 86 mg
  • sodium 638 mg

How to Make It

  1. Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 minutes total. Let cool, then crumble.

  2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.

  3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.

Cook's Notes

This recipe also appeared in the September 2010 issue.