Potato cheddar cheese soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 1 | teaspoon | Garlic; minced |
| 1 | cup | Onion; chopped |
| 3½ | cup | Potatoes; peeled and cubed |
| 3 | cups | Chicken broth; or stock |
| ¾ | cup | Sharp cheddar cheese; shredded |
| ½ | cup | 2% low-fat milk |
| ½ | cup | Fresh parsley; chopped ==OR== 1/2 cup fresh dill, chopped |
Directions
Heat oil in a non stick saucepan over medium heat. Add onions & garlic & saute' for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove ½ cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Cook until cheese is melted.
NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35 grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150 milligrams sodium, 29 percent of calories from fat. Source: Enlightened Home Cooking by Rose Reisman, Robert Rose Inc. 1996 Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998