Smashed Potato Soup Recipe

Name: Smashed Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Smashed Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smashed Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions