Potato and Cheese Soup

Potato And Cheese Soup Recipe
Oxmoor House
Yukon gold potatoes are prized for their sweet, buttery flavor, but did you know that they are also an excellent source of vitamin C and potassium?

Yield:

5 cups (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 37 Minutes

Nutritional Information

Calories 190
Fat 6.1 g
Satfat 3.1 g
Protein 9.3 g
Carbohydrate 25.5 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 558 mg
Caloriesfromfat 28 %
Fiber 1.9 g
Calcium 185 mg

Ingredients

1 1/2 teaspoons olive oil
1 1/2 teaspoons light butter
1 cup sliced leeks (about 1 large)
1 1/2 teaspoons minced garlic (about 1 clove)
1/4 cup all-purpose flour
3 cups fat-free, less-sodium chicken broth
3 cups cubed peeled Yukon gold or baking potato (about 3 medium)
1/2 teaspoon dried chervil
1 cup 2% reduced-fat milk
1/2 cup (2 ounces) grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Green onions, chopped (optional)

Preparation

Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add leeks and garlic; sauté 2 to 3 minutes or until leeks are tender.

Reduce heat to medium. Add flour; cook 1 minute. Gradually add broth, stirring constantly until slightly thick. Add potato and chervil. Bring to a boil; cover and simmer 30 to 35 minutes or until potato is tender.

Place 1/2 of soup in a food processor; process until smooth. Return mixture to Dutch oven; stir well. Stir in milk, cheese, salt, and pepper; cook 2 minutes or until thoroughly heated. Top with green onions, if desired.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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