Serve a rich and hearty cheese soup with Mini Ham Sandwiches for a comforting cool-weather dinner.
1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions
How to Make It
Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.
It may just be that I used the wrong kind of potatoes, but 10 minutes was really not long enough to cook them through. They were just barely soft enough to eat. Overall the recipe is tasty and filling. If I do prepare it again, I am going to saute the onions and then add the potatoes, broth and water and cook until the potatoes are done. Then I'll mix the milk and flour and stir in and cook until thickened, and finally, add the cheese. I'm thinking this will work better.
I was hesitant to write a review since I made a couple of pretty significant changes, but it was SO good I thought I'd pass it along.
I only had sweet potatoes on hand so made it with those. After the potatoes were cooked I pureed the soup using a stick blender. Added the cheese to the creamy, deep-orange soup. Seasoned with salt & pepper. Very rich and full of flavor.
I think this is a good base for just about any vegetable - cauliflower would work, butternut squash…will become a regular fall recipe at our house!
Sorry, Cooking Light. This isn't a bad soup, but it's not remotely "rich and cheesy," even with all stock substituted for stock and water. Perfectly edible, but I'm going to end up grating cheese on top when I serve it. Its saving grace is that it's low-calorie enough that I can add real cheese...but next time I'll just start with the real cheese.
I needed to find a recipe to use the rest of my red potatoes. This was absolutely delish after following the advise of other reviews. I added a pinch of cayenne and a pinch of crushed red pepper while the onion was cooking and also cut the potatoes into small (almost diced) pieces. Once this was done cooking, it was good, with a kick of spiciness to it but it felt as if something was missing. My husband suggested adding chopped turkey pepperoni as it is low in calories; 15 slices for 80 calories. Since we had this soup as a meal, we had about a serving and a half and accompanied with a few crackers. We were surprised how full we were and how satisfying the soup was.
I hate to make changes and then rate a recipe....but....my changes were based on other comments left here, so I feel compelled to review. The changes made the dish wonderful, although I admit, slightly less healthy. I added minced garlic, a few slices of bacon, a little more ground red pepper than called for, and a pinch of salt to the recipe. I also used the immersion blender to partially blend the soup. I left some of the potato cubes whole, so that the soup remained somewhat chunky, but had a more creamy consistency overall. Delicious!
Made this one twice. The first time I was a bit disappointed by lack of flavour, so this time I added dried garlic and a dash of cayenne with the onions. Absolutely awesome! I like having meat in my soup so I also added smoked sausage. Super easy recipe and perfect for these cold nights.
This was a quick, easy and delicious soup for a weeknight. As others suggested, I used all chicken broth (why waste it?), and added two pieces of bacon. Used a bit of the bacon drippings instead of butter to sauté the onions. Didn't add any salt as the bacon provided enough. Skim milk and regular sharp cheese. I don't know if the calories, fat, etc. work out the same as original recipe but it seemed close enough to me!
The texture of this soup was very good but it was lacking on the flavor. I had to add extra salt and pepper. I also blended some of the soup with an immersion blender at the end, leaving some chunks and it made it really smooth and creamy. But it needs some more spice.
My potato soup is usually hit or miss (more often miss), but this was right on target. I noted what another reviewer said & made sure to cut my potatoes in small pieces, almost diced. Don't skimp on the onion and you really ought to use butter as called for - the flavor is so good. I added salt, pepper & cayenne to the onions as they were cooking. Quick and easy and very cheesy. I served with homemade ham salad on Hawaiian Mini-Sub Rolls for a delicious weeknight supper.
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