Potato and Cheese Soup

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

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Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 6.1g
  • Saturated fat: 3.1g
  • Protein: 9.3g
  • Carbohydrate: 25.5g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 558mg
  • Calories from fat: 28%
  • Fiber: 1.9g
  • Calcium: 185mg


  • 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)


  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.
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