Cheese Potato Soup
This cheese potato soup is absolutely yummy!
Even better, it's yummy and good for you!
Notice there is no cream in the recipe.
The soup get its creamy consistency by blending the cooked vegetables and adding them back into the soup.
Strain the soup reserving the liquid. Put the vegetables into a blender and blend until smooth or just slightly chunky, then return to the liquid. Mix well. Or use a hand blender to blend the vegetables right in the cooking pot. Add the grated cheese and stir. Reheat, stirring constantly, until the soup is thick and creamy. Taste for seasoning and add salt and pepper if needed.
Serves 4 - 6.
Nutritional Analysis Per Serving
Calories 238; Calories from Fat 147; Total Fat 16.3g; Saturated Fat 10.3g; Cholesterol 45mg; Sodium 745mg; Total Carbohydrates 15.2g; Dietary Fiber 2.3g; Sugars 2.5g; Protein 8.4g; Vitamin A 10%; Vitamin C 28%; Calcium 17%; Iron 5%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
This recipe proves that delicious food doesn't have to be expensive. This represents budget recipes at their best!
This hearty soup is perfect on a cool day. Serve it with a simple salad and some whole grain bread for an easy weekday dinner.
Want more soup recipes as good and good for you as our cheese potato soup? Look here for all of our soup recipes.
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