POTATO SOUP WITHOUT ONIONS RECIPES

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

Ingredients

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

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

Ingredients

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.

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