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
How to Make It
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.
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.
Wow, this has made me switch from the potato soup I have been making for years to this one. I cooked bacon first and used some of the bacon drippings instead of using the oil to start, then set the bacon aside and added it upon completion. I followed everything else exactly but subbing out the veggie broth for chicken. This was super good. I did take about 3/4 of the soup and blend it in my vita-mix and then poured it back in to the chunky part of the soup to give it a nice creamy and chunky texture. This is a wonderful recipe!
Like the first reviewer, I added 3 pieces of turkey bacon, deglazing the frying pan with some broth and adding to the soup (not much there as turkey bacon has so little fat). Also had to cook potatoes about 20 minutes for mashable consistentcy. Other than that, it was prepared as written. Flavorful, relatively easy. Tasted even better reheated the next day.
I perhaps need to find sharper white cheddar cheese, there was no twang for me.It took nearly 30 minutes to get the potatoes to squish. I used an immersion blender, that did the trick nicely.I also added red pepper flakes to add some heat, and some cajun spice mixture to give some pizazz. I also paired with with jalapeno cheddar beer bread for a fun meatless monday.
I agree with previous reviewers that it took much longer for the potatoes to be cooked enough for easy mashing. I, too, also needed to use an immersion blender to do the trick. Other than that, with a good sharp white cheddar, the soup had great flavor and consistency. My husband, who never eats leftovers, devoured the remaining soup the next day. This is a keeper.
I doubled this recipe and used extra sharp white cheddar. An immersion blender makes this a dream to make. My daughter and husband said it would be better with bacon crumbled on the top. They are probably right, but it was still pretty darn good. Will definitely make again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!