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Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Nelson
Recipe by Cooking Light March 2015

Gallery

Credit: Brie Passano; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; fat 9.6g; saturated fat 4.2g; mono fat 2.5g; poly fat 1.1g; protein 11g; carbohydrates 34g; fiber 3g; cholesterol 20mg; iron 1mg; sodium 562mg; calcium 286mg.
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