Cheese Potato Soup
Cheese Potato Soup might be just the soup you are searching for. This gluten free and dairy free recipe serves 5 and costs 99 cents per serving. One serving contains 272 calories, 12g of protein, and 18g of fat. 69 people have made this recipe and would make it again. This recipe from Taste of Home requires potato, condensed cream of chicken soup, water, and onion. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 51%, this dish is pretty good. Similar recipes include Potato and Swiss Cheese Soup – Swiss cheese makes for a very creamy and rich soup, Potato and Cheese Soup, and Potato and cheese soup.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon chicken bouillon granules
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups frozen mixed vegetables
1/4 cup each chopped onion, celery and carrot
1 medium potato, peeled and diced
1/2 pound process cheese (Velveeta), cubed
2-1/2 cups water
Equipment:
sauce pan
Cooking instruction summary:
Directions In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender. Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 5 cups. Originally published as Vegetable Cheese Soup in Cooking for 2Fall 2006, p39 Nutritional Facts 1 cup (prepared with reduced-sodium bouillon, reduced-fat reduced-sodium soup and reduced-fat cheese) equals 211 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 1,087 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
2. Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Nutrition Information:
covered percent of daily need
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