Looking over this week’s deals, a meal idea jumped out at us – Mashed potato soup, loaded with local ingredients! Bags of local yellow potatoes are $4.99, local Beeler’s bacon ends are $7.49/lb, and local De Mill White sharp cheddar is $6.49/lb. Pick up some local sour cream, an onion and some green onions and you are ready to go!
Locally-loaded potato soup
1 tablespoon canola oil
1 cup bacon ends
1/2 cup chopped onion
1 1/2 pounds medium yellow potatoes (2-3), scrubbed and diced
4 cups reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1/2 cup shredded De Mill white sharp Cheddar cheese, divided
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped green onion
1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
2. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and scallion greens.
Makes 4 servings
Adapted from Eatingwell.com