Ingredients
3 1/2
cups fat-free (skim) milk
3
tablespoons all-purpose flour
1
tablespoon canola oil or butter
1
large onion, finely chopped (1 cup)
4
medium unpeeled potatoes (1 1/2 pounds), cut into 1/4-inch pieces
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)
Preparation
Beat 1/2 cup of the milk and the flour with wire whisk until smooth; set aside. Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil about 2 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. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened; remove from heat. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.
