Potato and Cheddar Cheese Soup

Course Soups & Creams
Prep. Time 15 mins
Cooking Time 25 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 tbsp (30 ml) butter or

oil

1 onion, chopped

1 clove garlic, finely chopped

3 medium potatoes, peeled and diced

1 1/2 cups (375 ml) chicken stock

1/4 tsp (1 ml) dried thyme

1 1/2 cups (375 ml) milk

1 1/2 cups (375 ml) grated Cheddar cheese

Salt and freshly ground pepper, to taste

2 tbsp (30 ml) chopped fresh parsley

Instructions

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 stock 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.

Tips

Microwave Method: In a 3qt/ 3 L glass casserole cook onions, garlic and butter, uncovered, on High (100 %) for 2 to 3 minutes. Add potatoes, stock 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 cheese melts. Add salt and pepper to taste. Garnish with parsley.

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Nutritional Info

Per serving

Energy: 260 Calories
Protein: 11 g
Carbohydrate: 22 g
Fat: 15 g
Fibre: 1.5 g
Sodium: 429 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 27 % / 292 mg
Phosphorus: 24 %
Niacin: 22 %
Vitamin B12: 20 %
Zinc: 17 %

* 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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Susan Dodgson
April 17th, 2011

Instead of butter or oil, I fry 2-4 slices of bacon until crisp, remove and set aside, using the bacon fat iin place of the butter/oil. Crumble the bacon and add to soup just before serving. This is a family favourite.