|Yukon Gold Potato Soup|
I know. It's Sunday. And no, I didn't take my lunch anywhere. But this was one of those long, rainy Sunday afternoons with lots of paperwork involved, so I needed something pretty quick and comforting for lunch.
So I made a creamy, cheesy Yukon Gold Potato Soup. In August. I'm ok with it.
You might want to hold off until autumn for this soup, but it's a must try. It's simple, quick, and slightly lower fat than most cream soups.
It's also an altered version of Cooking Light's Loaded Potato Soup. Mine's a little less "light." :)
Yukon Gold Potato Soup
1.5 lbs Yukon gold potatoes, peeled and chopped
3 bacon slices
1/2 onion, chopped
1 garlic clove, minced
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups reduced fat milk
1 Tablespoon cornstarch
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheddar cheese, divided
In a medium pot, place potatoes and cover with cold water. Bring to a boil and boil for 10 minutes, or until potatoes are fork tender. Drain and set aside.
In a large soup pot, cook bacon until crisp. Remove and crumble bacon; set aside. Drain bacon drippings, reserving about 2 teaspoons. Heat the 2 teaspoons of oil in the pot, adding onions and garlic. Saute for about 5 minutes over medium heat, or until tender. Gently add in broth and milk. Whisk in cornstarch and bring to a boil. Reduce to simmer for 1-2 minutes, or until mixture begins to thicken. Remove from heat and stir in sour cream, salt, pepper, and 1/3 cup of cheese. Add in half of potatoes. Blend with an immersion blender for a few seconds, until soup is well thickened. Add in remaining potatoes and serve immediatley, topping with remaining cheese and bacon crumbles.
|Just look at that cheesy goodness!|
If you don't have an immersion blender, you can simply just roughly mash potatoes with a potato masher. For a more pureed soup, try an upright blender or food processor. The consistency is up to you! Pin It Now!