SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Potato-Cheddar Soup

Makes: 4 servings
Serving size: 2 cup
Start to Finish 30 mins
Potato-Cheddar Soup
Ingredients
  • 1 28  ounce package  frozen diced hash brown potatoes with onions and peppers
  • 1  cup  chopped miniature sweet peppers
  • 3  cups  fat-free half-and-half
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  curry powder
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 1  cup  water
  • 6  ounces  cheddar cheese, shredded (1-1/2 cups)
  •  Sliced miniature sweet peppers (optional)
  •  Snipped fresh Italian (flat-leaf) parsley (optional)
Directions

1. In a 4-quart Dutch oven combine potatoes, chopped sweet peppers, half-and-half, salt, curry powder, cayenne pepper, and 1/2 cup of the water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

2. Carefully transfer about half of the soup mixture to a blender; add the remaining 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.

3. Top servings with sliced sweet peppers and parsley.

Nutrition Facts (Potato-Cheddar Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 438,
  • Fat, total (g) 17,
  • chol. (mg) 54,
  • sat. fat (g) 11,
  • carb. (g) 53,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 10,
  • pro. (g) 19,
  • vit. A (IU) 923,
  • vit. C (mg) 53,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 883,
  • Potassium (mg) 980,
  • calcium (mg) 515,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe