Potato soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Potato soup calories by ingredient
Introduction
This recipe is made with regular fat ingredients but cooks up very nicely using 75% lowfat sharp cheddar cheese and a tablespoon of olive oil instead of butter. There is a separate recipe for this. This recipe is made with regular fat ingredients but cooks up very nicely using 75% lowfat sharp cheddar cheese and a tablespoon of olive oil instead of butter. There is a separate recipe for this.Number of Servings: 12
Ingredients
-
2.5 pounds (about 5) russet potatoes, peeled and cubed
1/2 cup chopped onion
8 ounces Cabot sharp cheddar cheese chopped in cubes
4 tablespoons butter
4 cups water
pinch of rosemary
pinch of thyme
2 tsp salt
1 cup milk
Directions
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.