Smashed Potato Soup

It's February.  It snowed last night.  Again.  Time for some comfort food...

(If you are dreaming of summer and fitting into your swimming suit, Rebekah wants you to know this doesn't really count as true comfort food because it's not that bad for you, provided you go easy on the garnishes.)


Smashed Potato Soup
adapted from Cooking Light

24 ounces red potatoes, thoroughly scrubbed and trimmed
1 tablespoon olive oil
1 small onion, diced
3 tablespoons all-purpose flour
1 1/4 cups lower-sodium chicken stock (plus more for thinning)
2 cups 2% milk
1/4 cup reduced-fat sour cream
salt
pepper

Garnish:
4 slices cooked bacon, crumbled
shredded cheddar cheese
thinly sliced green onions or chives

Place scrubbed potatoes in a saucepan; cover with water and bring to a gentle simmer on stove top.

While potatoes simmer, heat olive oil in a dutch oven over medium-high heat.  Add diced onion and cook for about 10 minutes, or until onions are soft and just starting to brown.  Add flour and whisk until onions are evenly coated with flour, about one minute.  Add chicken stock and whisk until no lumps remain.  Add milk and continue to whisk until mixture comes to a gentle simmer.  Cook 1 to 2 minutes.  Remove from heat; stir in sour cream and adjust seasoning with salt and pepper.

Once the potatoes are very tender, drain thoroughly in a colander.  Add whole potatoes (with or without skins, your preference) to the soup base in the dutch oven, and using a potato masher, mash potatoes to desired consistency.  Stir to make sure everything is incorporated.  Thin with more chicken stock if desired. Serve immediately with the garnishes.

Serves 4