Potato and Cheese Soup

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

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

January 2004