Smashed Potato Soup

• 3 1/2 cups nonfat milk
• 3 tablespoons all-purpose flour
• 1 tablespoon canola oil or 1 tablespoon butter
• 1 large onion, finely chopped (1 cup)
• 4 medium potatoes, cut into 1/4 inch pieces (1 1/2 pounds)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 1 1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces)
• 1/3 cup reduced-fat sour cream
• 8 medium green onions, sliced (1/2 cup)

1. Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside.
2. Heat oil in 4-quart Dutch oven over medium heat.
3. Cook onion in oil about 2 minutes, stirring occasionally, until tender.
4. Increase heat to high; stir in remaining 3 cups milk.
5. Stir in potatoes, salt, black pepper and red pepper.
6. Heat to boiling; reduce heat.
7. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
8. Beat in flour mixture with wire whisk.
9. Cook about 2 minutes, stirring frequently, until thickened; remove from heat.
10. Beat potato mixture with wire whisk until potatoes are slightly mashed.
11. Stir in cheese, sour cream and green onions.

nonfat milk, allpurpose, canola oil, onion, potatoes, salt, black pepper, ground red pepper, cheddar cheese, sour cream, green onions

Taken from www.food.com/recipe/smashed-potato-soup-74861 (may not work)