Creamy Potato Soup



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Servings: 8
Serving size: 1  cup
Prep Time: 25 mins
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Ingredients
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    2   cups 
    thinly sliced onions or leeks
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    1   tablespoon 
    olive oil
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    2   cups 
    milk
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    3   tablespoons 
    all-purpose flour
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    1   pound 
    Yukon Gold potatoes, peeled and sliced
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    4   cups 
    reduced-sodium chicken broth
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    8   ounces 
    Swiss-style cheese such as Gruyere or baby Swiss, shredded
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    Snipped fresh herbs
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    2   ounces 
    baby Swiss cheese, thinly sliced (optional)

Directions
1.
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.
2.
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.
3.
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, Monosaturated 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
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