CANNED POTATO SOUP RECIPE RECIPES

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CHEESY POTATO SOUP RECIPE | MYRECIPES



Cheesy Potato Soup Recipe | MyRecipes image

Serve a rich and hearty cheese soup with Mini Ham Sandwiches for a comforting cool-weather dinner. 

Provided by Vanessa Pruett

Total Time 30 minutes

Yield Serves 4 (serving size: 1 cup)

Number Of Ingredients 10

1 tablespoon butter
1 cup chopped onion
2 ½ tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 ¼ cups 1% low-fat milk
¾ cup fat-free, lower-sodium chicken broth
½ cup water
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
⅛ teaspoon ground red pepper
2 tablespoons chopped green onions

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Nutrition Facts : Calories 225 calories, CarbohydrateContent 32.7 g, CholesterolContent 21 mg, FatContent 6.9 g, FiberContent 2.6 g, ProteinContent 9.9 g, SaturatedFatContent 4.1 g, SodiumContent 250 mg

OLD-FASHIONED POTATO SOUP - MRFOOD.COM



Old-Fashioned Potato Soup - MrFood.com image

Relax as our Old-Fashioned Potato Soup simmers stovetop, and look forward to the thick, rich-tasting result that is as wonderful as the original, but uses a today shortcut to make it even easier.

Provided by MRFOOD.COM

Categories     Soups

Cook Time 50 minutes

Number Of Ingredients 11

1 1/2 cup diced onion
1/4 cup (1/2 stick) butter or margarine
4 cup large-diced potatoes (about 2 to 2-1/2 pounds)
1 carrot, coarsely grated
2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dillweed
3 cup milk
2 tablespoon chopped fresh parsley
1/4 cup potato flakes

Steps:

  • In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
  • Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.

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