Potato-Onion Soup

Oxmoor House
6 servings.


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Vegetable cooking spray
4 cups sliced onion
1 tablespoon water
2 tablespoons all-purpose flour
3 (14 1/4-ounce) cans no-salt-added beef broth, divided
3 cups frozen southern-style hash brown potatoes
1 tablespoon Dijon mustard
2 teaspoons low-sodium Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
6 cloves garlic, minced
6 (1-ounce) slices French bread
1 1/4 cups (5 ounces) shredded reduced-fat Swiss cheese


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion; saute 5 minutes or until tender. Add water; reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.

Sprinkle flour over onion; gradually stir in 1 can broth. Bring to a boil, stirring constantly. Add remaining 2 cans broth, potato, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Place 6 ovenproof bowls on a baking sheet. Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl. Sprinkle evenly with cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.

Created date

August 2009

Nutritional Information

Calories 268
Caloriesfromfat 17 %
Fat 5.2 g
Satfat 2.5 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 13.7 g
Carbohydrate 39.5 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 442 mg
Calcium 0.0 mg