Potato and Cheddar Cheese Soup
This recipe is taken from the 1988 Milk Calendar. This is the Potato and Cheddar Cheese Soup recipe.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 1 clove garlic finely chopped
- 3 medium potatoes peeled and diced
- 1 1/2 cups (375 mL) chicken broth
- 1/4 tsp (1 mL) dried thyme
- 1 1/2 cups (375 mL) Milk
- 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
- Salt and freshly ground pepper to taste
- 2 tbsp (30 mL) chopped fresh parsley
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Preparation
Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine well. Stir in chicken broth and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 min until potatoes are tender.
Purée half the soup. Return it to the saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese. Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley.
Microwave Method: In a 12-cup (3 L) glass casserole cook onions, garlic and butter, uncovered, on High (100 %) for 2 to 3 minutes. Add potatoes, chicken broth and seasonings. Cook, covered, 8 to 12 min on High, until potatoes are tender, stirring every 2 minutes. Purée half the mixture. Return to dish. Stir in milk and cook on High 2 to 4 minutes until heated thoroughly. Stir in cheese and cook 1 minute on Medium (50 %) until it melts. Add salt and pepper to taste. Garnish with parsley.
Tips
Nutritional information
Per serving| Energy: | 260 Calories |
| Protein: | 11 g |
| Carbohydrate: | 22 g |
| Fat: | 15 g |
| Fibre: | 1.5 g |
| Sodium: | 429 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 27 % / 292 mg |
| Phosphorus: | 24 % |
| Niacin: | 22 % |
| Vitamin B12: | 20 % |
| Zinc: | 17 % |
