Total Calories: 349
1. Beat 1/2 cup of the milk and the flour with wire whisk until smooth set aside.
2. Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine about 3 minutes, stirring occasionally, until tender. Increase heat to high stir in remaining 3 cups milk. Stir in potatoes, salt, black pepper and red pepper. Heat to boiling reduce heat to low. Simmer uncovered 15 to 18 minutes, stirring frequently, until potatoes are tender.
3. Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened remove from heat.
4. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.
Calories 210 (Calories from Fat 25)
Fat 3g (Saturated 1g)
Carbohydrate 35g (Dietary Fiber 3g)
%DAILY VALUE: Vitamin A 14% Vitamin C 12% Calcium 32% Iron 8%
DIET EXCHANGES: 1 Starch, 1 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Smashed Potato Soup recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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