Creamy Potato Soup

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3.5 by 35 people

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Cook: 35 mins

Creamy Potato Soup

Directions

  1. In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
  2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
  3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.
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Nutrition Facts (Creamy Potato Soup)

  • Per serving:
  • 220 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 31 mg chol. ,
  • 441 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 6 g sugar ,
  • 13 g pro.
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35 Ratings

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