Creamy Potato Soup
cups thinly sliced onions or leeks
tablespoon olive oil
pound Yukon Gold potatoes, peeled and sliced
cups reduced-sodium chicken broth
ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded
Snipped fresh herbs
ounces baby Swiss cheese, thinly sliced (optional)
- 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.
- 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.
- 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.
Nutrition Facts(Creamy Potato Soup)
- Per serving:
- 220 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 31 mg chol.,
- 441 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 6 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet