Diced potatoes and steam in microwave on high for 7-10 min until tender.
While potatoes steam, heat oil in a saucepan over med-high heat. Add onion,; sauté 4 min, add broth. Combine flour and ½ cup milk; add to pan with 1 ½ cups milk. Bring to a boil: stirring often. Cook 1 min. Remove from heat; stir in sour cream, salt and pepper.
Add potatoes; coarsely mash potatoes into soup until you get the consistency that you want. Cook for an additional 15 min.
Serve topped with cheddar cheese, bacon and green onion slices on top.
Yield: 4 Servings
As a Note: I double to triple this recipe, the soup is delicious heated up the next day.
Pairing: Chardonnay, Viognier, Soave or Pinot Noir