Potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 pounds (about 5) russet potatoes, peeled and cubed1/2 cup chopped onion8 ounces Cabot sharp cheddar cheese chopped in cubes4 tablespoons butter4 cups waterpinch of rosemarypinch of thyme2 tsp salt1 cup milk
Cook onions in butter in large pan until translucient. Add salt, potatoes and water. Add spices. Bring to a boil and reduce to simmer. Cook until potatoes are soft.
Place several cups of liquid and potatoes (save about 2 cups potato cubes for lightly mashing later)in a blender, add 1/2 cheese and blend until creamy. Add milk as neccesary to keep consistency smooth. Pour into storage bowl and continue until all is blended except reserved potatoes. Lightly mash with a fork and add to soup.
Add salt to taste, I prefer little salt.
Enjoy,
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Place several cups of liquid and potatoes (save about 2 cups potato cubes for lightly mashing later)in a blender, add 1/2 cheese and blend until creamy. Add milk as neccesary to keep consistency smooth. Pour into storage bowl and continue until all is blended except reserved potatoes. Lightly mash with a fork and add to soup.
Add salt to taste, I prefer little salt.
Enjoy,
Number of Servings: 12
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 174.3
- Total Fat: 8.8 g
- Cholesterol: 27.3 mg
- Sodium: 467.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.0 g
- Protein: 7.5 g
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