Roasted Garlic-Potato Soup

Roasted garlic instant potatoes add bold flavor to this easy 5-ingredient soup.

Yield: 4 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 31%
  • Fat: 7.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.5g
  • Carbohydrate: 25.2g
  • Fiber: 1g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 609mg
  • Calcium: 0.0mg


  • 2 cups fat-free milk
  • 1 1/2 cups water
  • 1/2 (7.6-ounce) package roasted garlic instant mashed potatoes
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
  • 1/4 teaspoon freshly ground pepper


  1. Combine milk and water in a large saucepan; bring to a boil. Remove from heat; add potatoes, and stir with a wire whisk until well blended. Add 3/4 cup cheese, stirring until cheese melts. Spoon evenly into 4 bowls; sprinkle evenly with remaining 1/4 cup cheese and pepper.
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