This take on a traditional favorite keeps the creaminess and texture of grated potatoes and adds a crispy topping a bit like lacy, fried latkes. Makes 2-4 servings.
2 cups potatoes, shredded
1 medium onion, chopped
1 (14.5 ounce) can reduced-sodium chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can evaporated fat-free milk, divided
1 cup shredded Cheddar cheese
a few tablespoons matzoh meal or bread crumbs
a few tablespoons sour cream
¼ teaspoon dried green onion
Directions
In a large saucepan, combine potatoes, onion, broth and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender.
Combine cornstarch and 1/4 cup evaporated milk until smooth; stir into potato mixture.
Add the remaining evaporated milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Top cup of soup with Cheddar cheese and matzoh meal or bread crumbs.
Putting cups of soup on a sturdy baking tray, place under broiler.
Broil briefly until the cheese mixture melts and becomes a crunchy crust.
Top with a dollop of sour cream and sprinkle with green onion.