Potato Cheese (And Optional Vegetables) Soup

Potato Cheese (And Optional Vegetables) Soup Ingredients

1 tb Butter	4 oz Cream cheese*
1 Clove garlic; large one	1 ts Dried dill
1 lg Onion; coarsely chopped	1/4 ts Powdered cayenne
2 c Potatoes; peeled & coarsely	1 1/2 c Sharp cheddar*; grated
1 Carrot; sliced into 1/2"	1 c Fresh broccoli**
1 c Chicken broth***	Salt & pepper
1 c Water***; or veg broth	Chopped parsley or chives;
1 c Skim milk

Instructions for Potato Cheese (And Optional Vegetables) Soup

Brendas Notes: This is a yellow, cheese saucy looking soup base with green broccoli added at the last. It is yummy just as it is. (The kind you cant have just one bowl of.) Even with the lower fat ingredients, it tastes fattening! You could add more last minute veges and meats -- leftovers, perhaps. Could work as an easy clean-out-the-fridge soup. IT IS GOOD! Next time I make it, I will also parboil up some celery and (more) carrot chunks and (more) onions to throw in at the last with the broccoli. * I used fat free cream cheese. For the Cheddar Cheese, I used mostly (8 ounces) Bandons reduced fat cheddar cheese (the best tasting lower fat cheddar found in Oregon) and about 1/2 cup of full fat cheddar. ** Can use frozen. I used chopped up fresh and let it be a tad crunchy. *** I used 14.5 ounce can of chicken broth, poured into measuring cup and then added water to bring measure to 2 cups. Directions for soup: In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 minutes until veggies are tender. Use emulsiphier to puree. (OR add the milk and pour mixture into blender & puree.) Return to pot, add milk and spices, cheese and broccoli (and other vegetables/meats, if any) and simmer until cheese melts and broccoli softens a little. Serve topped with chopped chives or parsley (optional). Notes that came with the original recipe: This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar. Originally posted to EAT-L by twallace@BIDDEFORD.COM on 10/21/96. MC converted by MC_Buster, minor edits and taste testing done by Brenda Adams (see Brendas Notes). Thanks for posting this very good recipe T. Wallace! Its a keeper. :) Recipe by: Mother Earth News (Feb/Mar 94) Posted to MC-Recipe Digest V1 #891 by Badams on Nov 22, 1997

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Smothered Potatoes and Cabbage (W/ Optional Sausage)

Vegetable Cheese Baked Potato

Vegetable Cheese Soup

Cheese Vegetable Soup

Spam Vegetable Soup with Cheese-Topped Croutons

Ingredient Insight - look inside this recipe

Broccoli	Butter	Carrot	Cayenne
Cheddar	Chicken Broth	Chives	Cream Cheese
Dill	Garlic	Onion	Potato

Soups Magazine Cream Cheese Chicken Chicken Broth Cream Garlic Broccoli Butter Carrot Cheese Onion Parsley Potato Milk Lunch

for flavor and categorization

Recent searches:   spaghetti garlic olive oil red pepper flakes   italians   spinach cilantro   sloppy..joes bean .black   scallops garlic butter wine   sauce dipping garlic   chicken breast cream mushroom pasta   parsley tofu zucchini   chicken corn black bean   oven baked salmon   celery bacon chicken breast   tuna loaf   preserves apple   brunsaus   avacado dip   beef black bean sauce   raman noodle salad   mustard bbq sauce   bbq pork buns   pizza sage