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Potato Onion Soup

Heart.Foods's picture
Ingredients
  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)
Directions

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
Cuisine: 
American
Course: 
Main Dish
Method: 
Sprinkling
Ingredient: 
Onion
Interest: 
Healthy
Cook Time: 
15 Minutes

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