Servings:
8
Prep Time:
25 mins
Ingredients
-
2 cupsthinly sliced onions or leekssee savings
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1 tablespoonolive oilsee savings
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2 cupsmilksee savings
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3 tablespoonsall-purpose floursee savings
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1 poundYukon Gold potatoes, peeled and slicedsee savings
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4 cupsreduced-sodium chicken brothsee savings
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8 ouncesSwiss-style cheese such as Gruyere or baby Swiss, shreddedsee savings
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Snipped fresh herbssee savings
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2 ouncesbaby Swiss cheese, thinly sliced (optional)see savings
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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: Calories 220, Total Fat 11 g, Cholesterol 31 mg, Sodium 441 mg, Carbohydrate 18 g, Fiber 1 g, Protein 13 g,
Percent Daily Values are based on a 2,000 calorie diet
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