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Cheesy Potato Soup Recipe
|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)|
|Shredded fat free cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
Calories 245 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 31.7 mg
Sodium 452.4 mg18.9%
Total Carbohydrates 36 g11.9%
Dietary Fiber 1.4 g5.7%
Sugars 17.3 g
Protein 18 g36.4%
Vitamin A 73.6% Vitamin C 3.2%
Calcium 49.9% Iron 3.3%
*Based on a 2000 Calorie diet
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.