We love the look and tang of sharp white cheddar in this soup.
Easy and elegant—serve with a crispy green salad.
- 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
- 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.
Used with permission from Cooking That Counts.