Cheddar Potato Soup

Oxmoor House
7 (1-cup) servings.


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2 (16-ounce) cans no-salt-added chicken broth
5 cups frozen shredded potato
1 cup frozen chopped onion
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1/3 cup chopped green onion (about 1 large)


Prep: 6 Minutes
Cook: 26 Minutes

Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Combine flour and milk in a small bowl, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.

Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.

Return mixture to Dutch oven. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.

Created date

August 2009

Nutritional Information

Calories 158
Caloriesfromfat 18 %
Fat 3.2 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.6 g
Carbohydrate 17.3 g
Fiber 1.2 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 623 mg
Calcium 0.0 mg