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Potato and Cheese Soup

Oxmoor House
Prep time 9 mins
Cook time 37 mins
Yield 5 cups (serving size: 1 cup)
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?

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection