Cheesy Potato Soup

Cheesy Potato Soup Recipe
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Serve a rich and hearty cheesy soup with Mini Ham Sandwiches for a comforting cool-weather dinner. 

Yield:

Serves 4 (serving size: 1 cup)

Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 225
Fat 6.9 g
Satfat 4.1 g
Monofat 1 g
Polyfat 0.2 g
Protein 9.9 g
Carbohydrate 32.7 g
Fiber 2.6 g
Cholesterol 21 mg
Iron 1.5 mg
Sodium 250 mg
Calcium 322 mg

Ingredients

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

Preparation

1. 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.

Vanessa Pruett,

Cooking Light

January 2012
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