smashed potato soup recipe

I made very yummy potato soup for dinner, and some Facebook peeps asked for the recipe so here ya go! This is a wonderful and very adaptable Betty Crocker recipe, plus quick. You can have dinner done from scratch in less than half an hour. I'll make notes ***like this*** where I often make variations (I write in my cookbooks LOL).

smashed potato soup

3 1/2 cups fat-free milk ***I've used Lactaid fat-free milk many times and it's still delicious!
3 T flour

2 t margarine or butter ***I prefer 1T unsalted sweet butter
1 lg onion, chopped

4 med unpeeled potatoes (1.5 lb) cut into 1/4 in pcs ***baby reds are my fave in this recipe but whatever you have on hand will be fine

1 1/2 t salt

1/4 t black pepper

1/8 t ground red pepper (cayenne)
Optional:

1 1/4 c reduced-fat shredded sharp cheddar (5oz)

1/3 c fat-free sour cream

8 med green onions, sliced (1/2 cup)

Beat 1/2 cup of the milk and the flour with a whisk until smooth; set aside.

Met margarine in 4qt Dutch oven over med heat. Cook onion in margarine about 3 minutes, stirring occasionally, until tender. ***Angel's variation: add about 1t more butter and cook onion over med heat until it starts to caramelize. Then throw in about 1t of minced garlic and cook 1 more min. Continue w recipe!*** Increase heat to high; stir in remaining 3 cups milk, potatoes, salt and peppers. Heat to boiling; reduce heat to low. Simmer uncovered 15 to 18 minutes, stirring frequently, until potatoes are tender.

Beat in flour mixture with whisk. Cook about 2 mins, stirring frequently, until thickened; remove from heat.

Beat potato mixture with whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.