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Delicious Potato Cheddar Soup

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Submitted by betty.riordan

Soup

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

60 min

Ingredients

1 5
TEASPOON ML BLACK PEPPER
cracked
2 3E+1
TABLESPOONS ML BUTTER
1 1
LARGE LARGE ONIONS
chopped
4 4
LARGE LARGE POTATOES
Yukon Gold, peeled and sliced
¼ 113.4
POUND G CHEDDAR CHEESE
sharp, cubed
2 2
QUARTS QUARTS CHICKEN BROTH
or chicken stock *
2 2
EACH EACH BAY LEAVES *
1
X NUTMEG
ground *
1
X CHEDDAR CHEESE
sharp, shredded *

Directions

In 6 quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.

Add the potatoes, chicken stock, and bay leaves and bring to a boil.

Simmer for 45 minutes to 1 hour. Remove bay leaves.

Remove from heat and gradually stir in the cheese until melted.

Carefully contents into a food blender and process until creamy.

Return to stock pot and serve.

Garnish each serving with nutmeg and grated Cheddar.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 438 32% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 233mg 10%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 25%
Sugars g
Protein 25g
Vitamin A 9% Vitamin C 42%
Calcium 24% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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