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White Cheddar and Chive Potato Soup

Photo: Brie Passano; Styling: Claire Spollen

Yield

Serves 4

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.

Ingredients

  • 1 tablespoon canola oil
  • 1/3 cup chopped shallots
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
  • 1 3/4 cups 1% low-fat milk
  • 1 1/2 cups organic vegetable broth (such as Swanson)
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
  • 1/3 cup fat-free sour cream, divided
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 263
  • fat 9.6 g
  • satfat 4.2 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 11 g
  • carbohydrate 34 g
  • fiber 3 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 562 mg
  • calcium 286 mg

How to Make It

  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.