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Cheesy Potato Soup

chef.cristian's picture
Ingredients
  Defatted chicken broth 1 3⁄4 Cup (28 tbs)
  Peeled diced potatoes 1 Cup (16 tbs)
  Finely shredded carrots 1⁄2 Cup (8 tbs)
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Evaporated skim milk 1 3⁄4 Cup (28 tbs)
  Cornstarch 3 Tablespoon
  Shredded fat free cheddar cheese 2 Ounce (1/2 Cup)
  Shredded reduced fat sharp cheddar cheese 2 Ounce (1/2 Cup)
Directions

In a medium saucepan, combine the broth, potatoes, carrots, onions and celery.
Bring to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the vegetables are tender.
Using the back of a fork, slightly mash the potatoes against the side of the saucepan.
In a custard cup, stir together 1/4 cup of the milk and the cornstarch until smooth.
Then stir the cornstarch mixture into the broth mixture.
Add the remaining 1 1/2 cups milk.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Slowly stir in the cheeses.
Cook and stir just until melted.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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