I hung onto this one all summer waiting until the weather was finally cool enough that I could justify making a hearty mashed potato soup.
- 4 medium baking potatoes
- 4 tbsp. unsalted butter
- 1/3 cup all purpose flour
- 4 cups + 2 tbsp. milk
- 1/2 cup Monterrey Jack cheese, shredded
- 1/2 cup fat-free sour cream
- 2 tbsp. chives, chopped
- 2 slices bacon, cooked and crumbled
- salt and pepper, to taste
1. Scrub the potatoes and prick all over with a fork. Wrap each potato in a paper towel and microwave the potatoes for 12-15 minutes or until cooked through.
2.Slice the potatoes in half and once cool enough to handle, scoop out the flesh, discarding the skins. Place the potato flesh in a bowl and mash with the 2 tbsp. of milk. Set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour until golden, about 2 minutes. Then whisk in the 4 cups of milk and cook for 5-6 minutes, whisking frequently, until the mixture slightly thickens.
4. Stir in the cheese until it melts then stir in the potatoes and sour cream. Stir until smooth and combined.
5. Ladle the soup into bowls and top with chives and bacon. Season with salt and pepper to taste.
This was just what I expected, a really hearty and filling soup. I barely ate a cup of this and I was completely stuffed! If you don’t like chunky mashed potatoes, I would use an immersion blender on the soup to make it smoother.