This soup is SO easy, and it’s good, too! I wasn’t sure the potatoes were going to be done in that short amount of time, but they were. I think next time I make this, I will double the recipe. Liam and I ate this without Toby (he had a soccer game at dinner time), and I saved Toby the leftovers, which turned out to be barely one bowl full.
Cheesy Potato Soup
(Cooking Light, Jan./Feb. 2012)
time needed: 30 min.
1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk (I used Silk Plain lite soy milk)
3/4 cup fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions
1. 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.
per serving: 225 calories