Loaded Potato Soup

Potato, raw, 4 large (3" to 4-1/4" dia.)
Chicken Broth, 4 cup (8 fl oz)
Heavy Whipping Cream, 1 cup
Onions, raw, .5 cup, chopped
Cheddar Cheese, 2 cup, shredded
White Pepper and Salt to taste
1 TBSP of low fat butter
1 TBSP of Flour to thicken

Chop one small onion into small pieces and place onion, chicken broth and white pepper in soup pot and bring to a boil (I usually do not add salt until I taste it when it is done as some broths are more salty than others). Peel potatos and cube in large chunks. If you make small chunks, they will cook faster, but will also be musy by the time you serve. Add potatos to soup pot, reduce heat to slow boil and cook until potatos are fork tender. When potatos are fork tender, add whipping cream slowly. Melt butter in microwave and add flour, mix and add to soup. Whisk flour and butter mixture to top of soup being careful not to mash potatos. Cook for an another 5 minutes. Garnish with shredded cheddar cheese.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LEKE4530.