Main Dishes, Soups
4 russet potatoes, peeled and cubed
2 Tbl cooking oil
½ C flour
6 C milk (I use 1% fat, but you can use non-fat or full-fat, which is 4%)
3 oz sharp cheddar cheese, grated
Salt and freshly-ground pepper to taste
8 oz sour cream (I use reduced fat sour cream)
½ C chopped green onions
Toppings: grated cheese, green onions, cooked and crumbled bacon
Cook potatoes (I usually use a steamer basket, but you can cook them in water and then drain, or bake them or microwave them – or use leftovers! However you cook them is fine.)
In the soup pot, make a roux of the oil and flour & simmer lightly. Before it browns, add the milk and whisk smooth. Add the potatoes and mash as they come to a boil. (If you prefer the soup very smooth, at this point either blenderize or put through a strainer.)
Add the cheese and seasonings. Cook 1 minute, then add the sour cream and green onions.
Serve with toppings.
Alternate method: Instead of using a roux and milk base, cook the potatoes by simmering them in a broth, then blenderize the whole. Return it to the soup pot, heat and; then add the cheese, seasonings, sour cream, and green onions. The potatoes will thicken the soup, as long as you don’t use too much broth.