Mashed Potato Soup

Photo: Ryan Benyi; Styling: Lynn Miller
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.

Yield:

Serves 6

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 464
Fat 26 g
Satfat 15 g
Protein 17 g
Carbohydrate 43 g
Fiber 2 g
Cholesterol 86 mg
Sodium 638 mg

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

Preparation

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.

Note:

This recipe also appeared in the September 2010 issue.

April 2012