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Creamy Potato Soup

Makes: 8 servings
Serving size: 1 cup
Prep 25 mins Cook 35 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 220,
  • Fat, total (g) 11,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 18,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 6,
  • pro. (g) 13,
  • vit. A (IU) 340,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 441,
  • Potassium (mg) 356,
  • calcium (mg) 313,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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