Smashed Potato Soup - cooking recipe

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)

Preparation

Beat 1/2 cup of the milk and flour with a 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.