| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | ts | Vegetable oil |
| 1 | ts | Garlic; minced |
| 1 | c | Onion; chopped |
| 3 1/2 | c | Potatoes; peeled and cubed |
| 3 | c | Chicken broth; or stock |
| 3/4 | c | Sharp cheddar cheese; shredded |
| 1/2 | c | 2% low-fat milk |
| 1/2 | c | Fresh parsley; chopped ==OR== 1/2 cup fresh dill, chopped |
INSTRUCTIONS
Heat oil in a non stick saucepan over medium heat. Add onions & garlic & saute' for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove 1/2 cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Cook until cheese is melted. NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35 grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150 milligrams sodium, 29 percent of calories from fat. Source: Enlightened Home Cooking by Rose Reisman, Robert Rose Inc. 1996 Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 23, 1998
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