Colby Potato Soup
Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 15 - 20 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In large saucepan, melt butter. Sauté onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste. Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.
Tips
Make this soup fresh every time, because cooked potatoes will lose their consistency if frozen and thawed.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 327 CaloriesProtein: 16 g
Carbohydrate: 28 g
Fat: 17 g
Fibre: 1.3 g
Sodium: 316 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
39 %
/
429
mg
Vitamin B12:
56 %
Vitamin D:
48 %
Phosphorus:
34 %
Riboflavin:
32 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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