Janets light potato soup
- Number of Servings: 12
Ingredients
2.5 lb (about 5) medium russet potatoes peeled and cubed1/2 cup chopped onion1 tablespoon olive oil4 cups water8 ounced Cabot 75% reduced fat sharp cheddar cheese2 tsp saltpinch of rosemarypinch of thyme1 cup 2% milk
Cook onion in large pan with olive oil until translucient. Add potatoes, salt, spices and water. Bring to a boil and reduce to simmer. Cook until potatoes are soft, set aside 2 cups potatoe to mash for later.
Place cups of broth and potatoes in a blender, add cheese and blend until smooth. Add milk as needed. Continue until all soup is blended. Lightly mash reserved potatoes with a fork and add to soup.
Add more salt to tase if needed.
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Place cups of broth and potatoes in a blender, add cheese and blend until smooth. Add milk as needed. Continue until all soup is blended. Lightly mash reserved potatoes with a fork and add to soup.
Add more salt to tase if needed.
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 2.4 g
- Cholesterol: 8.3 mg
- Sodium: 531.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.5 g
- Protein: 10.1 g
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