Mashed Potato Soup

By jonil

Per serving:
464 cal
26 g Fat (15g sat)
86 mg Chol
2 g Fiber
17 g Pro
43 g Carb
638 mg Sod

Ingredients

• 4 baking potatoes (about 2#)
• 4 slices bacon
• 4 Tb unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk
• 4 oz shredded Monterey Jack
• s&p
• 4 oz sour cream
• 2 Tb chopped chives or scallions

Preparation

Step 1

Price potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes total.

Let cool slightly and scoop out flesh, discarding skins.
Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 minutes total. Let cook, then crumble.

Melt butter in a large saucepan over med heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes

Stir in cheese, potatoes and 1/2 tsp each s&p. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional s&p if desired. Divide among 6 soup bowls, and sprinkle each with back and chives.