Loaded Potato Cheese Soup

by Lisa Dirig

Information

Ingredients

2 lbs. Yukon Gold potatoes
1 quart fat free half and half
one medium onion
3 cans vegetable broth
1 Cup shredded sharp cheddar
1 Cup shredded Monterey jack
3 strips bacon
3 Tbls flour
3 Tbls unsalted butter
1 tsp salt
1/2 tsp white pepper
3 cloves garlic
green onion, bacon crumble and a dollop of sour cream to garnish

Directions

Put 2 lbs of Yukon Gold potatoes on to boil.

In saute pan cook bacon until crispy, remove and set aside to drain, reserving fat in the pan.

Finely chop onion and mice garlic and add to saute pan with bacon fat. Add 3 tbls butter over medium heat.

Sweat the onions until translucent.

Add flour and wisk until the four is fully incorporated and no longer appears white.
(The longer you heat the four, the less you taste the flour and the nuttier the flavor will be.)

Add stock and continue to wisk. Increase heat to medium high. Wisk in fat free half and half.

Add salt and pepper.

Wisk in cheddar and Monterey Jack until melted.

Allow mixture to simmer while you remove potatoes from heat when cooked through and remove skins and dice to medium cubes.

Add potatoes to soup and reduce heat and allow to simmer on medium low for 20 mins.

To serve, garnish with chopped green onion and crumbled bacon.