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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Only 4 WW points per serving. 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) |
Directions:
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.
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