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Potato Onion Soup

Heart.Foods's picture
  Vegetable cooking spray 1
  Sliced onion 4 Cup (64 tbs)
  Water 1 Tablespoon
  All purpose flour 2 Tablespoon
  Canned no salt added beef broth 42 3⁄4 Ounce, divided (3 Cans)
  Frozen hash brown potatoes 3 Cup (48 tbs) (Southern-Style)
  Dijon mustard 1 Tablespoon
  Low sodium worcestershire sauce 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 6 Clove (30 gm), minced
  French bread slice 6 Ounce (6 Slices Each Weighing 1 Ounce)
  Shredded reduced-fat swiss cheese 6 1⁄4 Ounce (1.25 Cup)

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion; saute 5 minutes or until tender.
Add water; reduce heat to medium-low.
Cook, uncovered, 25 to 30 minutes or until onion is golden, stirring occasionally.
Sprinkle flour over onion; gradually stir in 1 can broth.
Bring to a boil, stirring constantly.
Add remaining 2 cans broth, potato, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Place 6 ovenproof bowls on a baking sheet.
Place 1 bread slice in each bowl; ladle 1 1/2 cups soup into each bowl.
Sprinkle evenly with cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes or until cheese is golden.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Cook Time: 
15 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1232 Calories from Fat 165

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 23.4 mg7.8%

Sodium 2441.8 mg101.7%

Total Carbohydrates 210 g70.1%

Dietary Fiber 16.1 g64.2%

Sugars 26.3 g

Protein 55 g109%

Vitamin A 0.2% Vitamin C 102.2%

Calcium 38.1% Iron 48.8%

*Based on a 2000 Calorie diet


Potato Onion Soup Recipe