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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Smokey Cheese & Potato Soup
Makes: 4
servings
Start to Finish
25 mins
Ingredients
- 6 ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
- 1 tablespoon all-purpose flour
- 4 ounces ham, finely chopped
- 1 mediumcarrot, finely chopped
- 1/2 teaspoon curry powder
- 1/2 teaspoon paprika
- 3 cups whole milk
- 1/2 24 ounce packagerefrigerated garlic mashed potatoes
- Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)
Directions
1. In a bowl combine cheese and flour; set aside.
2. In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
3. Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.
From the Test KitchenPantry:
- flour, paprika, curry powder
- For a vegetarian version, replace the ham with 1 cup of cooked cannellini beans, rinsed and drained well. Substitute chopped fresh chives for the parsley.
Nutrition Facts
(Smokey Cheese & Potato Soup)
- Servings Per Recipe 4,
- cal. (kcal) 429,
- Fat, total (g) 26,
- chol. (mg) 94,
- sat. fat (g) 16,
- carb. (g) 22,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 12,
- pro. (g) 25,
- vit. A (IU) 3353,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1059,
- Potassium (mg) 438,
- calcium (mg) 545,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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