White Cheddar and Chive Potato Soup

We love the look and tang of sharp white cheddar in this soup.
February 03, 2017

Instructions

Heat a large saucepan over medium-high heat. Add the oil to the pan; swirl to coat. Add the shallots and garlic; sauté 11⁄2 minutes or until tender. Sprinkle the flour over the vegetables; cook 1 minute, stirring constantly with a whisk.

Add the potatoes, milk, broth, salt, and pepper to the pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until the potatoes are tender. Remove the pan from the heat. Mash the potato mixture with a potato masher to the desired consistency. Stir in the cheese until it’s melted. Stir in 1 tablespoon sour cream. Ladle the soup into 4 bowls. Top each serving with sour cream and chives.

Suggestions for Sides

  • 1⅓ cups Kale Salad with creamy peppercorn dressing (66 calories)
  • 4 whole-grain saltine crackers (48 calories)

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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
  • 3⁄8 teaspoon kosher salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 ounces sharp white cheddar cheese, shredded (about 1⁄2 cup)
  • 1⁄3 cup fat-free sour cream
  • 2 tablespoons minced fresh chives
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