Mashed Potato Soup
Mashed Potato Soup requires approximately 35 minutes from start to finish. One serving contains 382 calories, 15g of protein, and 18g of fat. This recipe serves 6 and costs $1.01 per serving. 24 people were impressed by this recipe. It works well as an affordable soup. Head to the store and pick up garlic, pepper, butter, and a few other things to make it today. It is brought to you by Bakerette. Overall, this recipe earns a good spoonacular score of 55%. If you like this recipe, take a look at these similar recipes: Mashed Potato Soup, Mashed Potato Soup, and Loaded Mashed Potato Soup.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
6 slices bacon, cooked and crumbled
4 large baking potatoes
5 Tablespoons butter
4 Tablespoons chives, chopped
1/3 cup all-purpose flour
1 clove garlic
4 cups reduced-fat milk
1/2 cup onion, thinly sliced and diced
1/2 teaspoon pepper
1 teaspoon salt
1/2 cup Cheddar cheese, shredded
1/2 cup plain yogurt or sour cream
Equipment:
microwave
frying pan
pot
whisk
bowl
ladle
Cooking instruction summary:
Prick potatoes several times with a fork; microwave on high for approximately 12-15 minutes or until cooked through, turning once halfway through. Let cool slightly.Cut potatoes in half lengthwise and scoop out flesh; discard skins. Mash potatoes with a fork.In a skillet, cook bacon until crisp; crumble.In a small pot, melt butter over medium heat. Add onion and garlic and saute until onions are transparent.Add flour and whisk until mixture is smooth and golden.Whisk in milk. Cook until thickened, whisking approximately 5-6 minutes.Stir in potatoes, cheese, salt pepper. Cook until cheese melts and soup is hot.Whisk in sour cream.Ladle into 6 bowls and top each bowl with one strip of crumbled bacon and a sprinkling of chives and cheese.
Step by step:
1. Prick potatoes several times with a fork; microwave on high for approximately 12-15 minutes or until cooked through, turning once halfway through.
2. Let cool slightly.
3. Cut potatoes in half lengthwise and scoop out flesh; discard skins. Mash potatoes with a fork.In a skillet, cook bacon until crisp; crumble.In a small pot, melt butter over medium heat.
4. Add onion and garlic and saute until onions are transparent.
5. Add flour and whisk until mixture is smooth and golden.
6. Whisk in milk. Cook until thickened, whisking approximately 5-6 minutes.Stir in potatoes, cheese, salt pepper. Cook until cheese melts and soup is hot.
7. Whisk in sour cream.Ladle into 6 bowls and top each bowl with one strip of crumbled bacon and a sprinkling of chives and cheese.
Nutrition Information:
covered percent of daily need
