Smashed Potato Soup

Only 4 WW points per serving.

• Ready In: 37 mins
• Serves: 6

Ingredients

• 3 1⁄2 cups nonfat milk
• 3  tablespoons all-purpose flour
• 1  tablespoon canola oil or 1  tablespoon butter
• 1  large onion, finely chopped (1 cup)
• 4  medium potatoes, cut into 1/4 inch pieces (1 1/2 pounds)
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon  ground red pepper (cayenne)
• 1 1⁄2 cups  shredded reduced-fat sharp cheddar cheese (6 ounces)
• 1⁄3 cup reduced-fat sour cream
• 8  medium green onions, sliced (1/2 cup)

Directions

1. Beat 1/2 cup of the milk and flour with a wire whisk until smooth; set aside.
2. Heat oil in 4-quart Dutch oven over medium heat.
3. Cook onion in oil about 2 minutes, stirring occasionally, until tender.
4. Increase heat to high; stir in remaining 3 cups milk.
5. Stir in potatoes, salt, black pepper and red pepper.
6. Heat to boiling; reduce heat.
7. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
8. Beat in flour mixture with wire whisk.
9. Cook about 2 minutes, stirring frequently, until thickened; remove from heat.
10. Beat potato mixture with wire whisk until potatoes are slightly mashed.
11. Stir in cheese, sour cream and green onions.