Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1.13 ounces all-purpose flour (about 1/4 cup)
- 2 cups 2% reduced-fat milk
- 1 cup unsalted chicken stock (such as Swanson)
- 3/4 cup light sour cream
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup)
- 6 center-cut bacon slices, cooked and crumbled
- 3 tablespoons chopped fresh chives
How to Make It
Place potatoes in a Dutch oven; add cool water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium, and simmer until tender, 11 to 14 minutes. Remove from heat; drain. Return potatoes to pan; mash with a potato masher to desired consistency.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, milk, and stock in a medium bowl. Stir milk mixture into potatoes; cook over medium, stirring often, until thickened and bubbly, about 4 minutes. Remove from heat; stir in sour cream, salt, and pepper. Ladle soup into 6 bowls; top with cheese, bacon, and chives.
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