White Cheddar And Chive Potato Soup
- 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
- Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; saute 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.
canola oil, shallots, garlic, flour, gold potatoes, milk, vegetable broth, kosher salt, black pepper, cheddar cheese, sour cream, fresh chives
Taken from www.myrecipes.com/recipe/white-cheddar-chive-potato-soup (may not work)