{soups-salads-and-salad-dressings} WR Two-Potato Soup (Third Prize)

 

Two-Potato Soup

From that Fall 2005 Edition of Recipes for Two Soup Contest

http://www.tasteofhome.com/recipes/two-potato-soup

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. “For variety, I sometimes add chopped celery and a dash of green hot sauce.”

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 3 servings

Ingredients

·                                 1/2 pound small unpeeled red potatoes, cut into chunks

·                                 1/2 pound medium russet potatoes, peeled and cut into chunks

·                                 1 can (14-1/2 ounces) reduced-sodium chicken broth

·                                 1 cup water

·                                 1/4 cup chopped onion

·                                 2 teaspoons canola oil

·                                 1 tablespoon all-purpose flour

·                                 1/4 cup 2% milk

·                                 2 tablespoons evaporated milk

·                                 3 tablespoons cream cheese, cubed

·                                 1 tablespoon minced fresh parsley

·                                 1/4 teaspoon salt

·                                 1/8 teaspoon white pepper

·                                 1/3 cup shredded Swiss cheese

Directions

·                                 1. Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, sauté onion in oil until tender; add to potatoes.

·                                 2. In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese. 

Nutritional Facts

1 cup: 245 calories, 8g fat (3g saturated fat), 17mg cholesterol, 689mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 12g protein. 

 

 

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