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Potato Cheese Soup


Serves: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

My kids LOVE this soup, it is even better the next day. It is a little healthier than most restaurant versions. You don't have to add the cauliflower, but it increases the volume and the nutritional value without adding many calories.

Ingredients

3 pounds potato(es), russet

2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/4 cup butter

1/2 cup half and half

1/4 teaspoon pepper, black, ground

1/2 cup cheese, cheddar, shredded

4 slices bacon, reduced sodium

6 green onion(s)

2 cups cauliflower, optional, chopped

Preparation

Peel and cut potatoes into one inch cubes. Chop cauliflower into 1 inch pieces. Place potatoes and cauliflower in a large pot. Add broth and bring to a boil. Reduce heat to low and cook for 7 or so minutes until fork tender. Place cauliflower, half of potatoes and broth into a blender and puree for 1 to 2 minutes. Return to the pot and stir in butter, pepper, half and half, and half of the chopped green onions (reserving some for garnish). Cook for about 5 minutes on a low simmer. Cook bacon in the microwave between two layers of paper towels for about 1 minute per slice until crisp. Spoon soup into bowls and top with cheese, crumbled bacon and remainder of green onions.

Nutrition

Per Serving About: 350 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 11 g protein, 45 g carbohydrates, 5 g dietary fiber, 410 mg sodium


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