Creamy Potato Soup

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26 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Cook: 35 mins
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Creamy Potato Soup
Ingredients
2
cups thinly sliced onions or leeks
1
tablespoon olive oil
2
cups milk
3
tablespoons all-purpose flour
1
pound Yukon Gold potatoes, peeled and sliced
4
cups reduced-sodium chicken broth
8
ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded
 
Snipped fresh herbs
2
ounces baby Swiss cheese, thinly sliced (optional)
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.
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
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