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Name: Potato Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 cups potato chopped; 2 cups water; 2 teaspoons salt; 1 small onion chopped; 1 tablespoon oil; 5 sprigs parsley chopped; 2 cups milk; 1/3 cup sour cream/greek yogurt; 2 tablespoons butter; 1/4 teaspoon pepper; 1 pinch garlic powder; 1/2 cup red pepper chopped; Optional: bacon, corn, jalapeno

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INGREDIENTS

4 cups potato ; chopped
2 cups water
2 teaspoons salt
1 small onion ; chopped
1 tablespoon oil
5 sprigs parsley ; chopped
2 cups milk
1/3 cup sour cream/greek yogurt
2 tablespoons butter
1/4 teaspoon pepper
1 pinch garlic powder
1/2 cup red pepper ; chopped
Optional: bacon, corn, jalapeno

INSTRUCTIONS

Boil potatoes in water and salt until tender. Saute onions in oil. Combine 1/2 of the potatoes and water, onions, and parsley in blender and blend until smooth. Combine the blended mixture with the remaining potatoes and water on stove. In separate pan, saute the red pepper. Add the red pepper, milk, sour cream, cheese, butter, pepper, and garlic powder and any optional ingredients to the soup. Heat till the cheese melts. Do not boil!

Best served with bran muffins

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 6 Servings

Calories: 250
Calories from Fat: 140 (56%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 5.3g
Cholesterol 18.2mg		6 %
Sodium 70mg		2 %
Potassium 580.4mg		15 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 20.9g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 250

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