Potato cheddar cheese soup

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
1 teaspoon Garlic; minced
1 cup Onion; chopped
3½ cup Potatoes; peeled and cubed
3 cups Chicken broth; or stock
¾ cup Sharp cheddar cheese; shredded
½ cup 2% low-fat milk
½ cup Fresh parsley; chopped ==OR== 1/2 cup fresh dill, chopped

Directions

Heat oil in a non stick saucepan over medium heat. Add onions & garlic & saute' for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove ½ cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Cook until cheese is melted.

NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35 grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150 milligrams sodium, 29 percent of calories from fat. Source: Enlightened Home Cooking by Rose Reisman, Robert Rose Inc. 1996 Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998

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