Rating: 4 stars
66 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 18
  • 4 star values: 23
  • 5 star values: 21

Serve a rich and hearty cheese soup with Mini Ham Sandwiches for a comforting cool-weather dinner. 

Vanessa Pruett
Recipe by Cooking Light January 2012

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Recipe Summary

total:
30 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

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