White Cheddar and Chive Potato Soup

By cserumga

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 (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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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

2. 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.