Creamy Potato Soup

Creamy Potato Soup
1  cup
25 mins
Shop Kitchen ▾
  • 2 cups thinly sliced onions or leeks
  • 1 tablespoon olive oil
  • 2 cups milk
  • 3 tablespoons all-purpose flour
  • 1 pound Yukon Gold potatoes, peeled and sliced
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded
  • Snipped fresh herbs
  • 2 ounces baby Swiss cheese, thinly sliced (optional)
In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

nutrition information

Per Serving: cal. (kcal) 220, Fat, total (g) 11, chol. (mg) 31, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 6, pro. (g) 13, vit. A (IU) 340, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (”g) 24, Cobalamin (Vit. B12) (”g) 1, sodium (mg) 441, Potassium (mg) 356, calcium (mg) 313, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Back to Top