Potato Chevre Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large red potato, peeled & diced (about 6 cups)1/2 c celery, diced1 c baby cut carrots, sliced in medallions3 Tbsp butter3 Tbsp flour1 1/2 c milk1/2 c half & half2 oz. Chervre cheese, chopped
Add potatoes and celery into boiling, salted water and boil until soft. Transfer to bowl, but retain water in the pot. Mash potatoes and celery and set aside. Bring carrots to boil for a minute and turn off, leaving them in the water. In separate saucepan, mix butter and flour over medium heat for one minute, whisking constantly until it thickens. Slowly add milk and half & half and cook a few minutes, whisking. Add cheese until melted and remaining ingredients. Warm thoroughly before serving.
Serving Size: makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRODURRE.
Serving Size: makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRODURRE.
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 9.1 g
- Cholesterol: 24.0 mg
- Sodium: 86.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.2 g
- Protein: 5.0 g
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