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Rustic Potato Soup with Cheddar and Green Onions

Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup - ready in 35 minutes. Perfect veggie dinner!

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( 5 Ratings)

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Member Reviews ( 6 )

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

3: cups water

2: pounds unpeeled russet potatoes

2: cups fat-free (skim) milk

2: teaspoons margarine or butter

1/2: teaspoon salt

1/4: teaspoon pepper

16: medium green onions, finely chopped (1 cup)

1: cup shredded reduced-fat sharp Cheddar cheese (4 ounces)

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Directions

1 Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
2 Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
3 Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
4 To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 1/2g 1/2% ),
Cholesterol: 10mg; 10%;
Sodium: 670mg; 670%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 6g 6% Sugars 9g 9% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 25%;
Calcium: 40%;
Iron: 25%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 1/28/2013 11:37:33 AM REPORT ABUSE jbh1120 said:

Rating:

Very good. I thought it could have used more cheese (about 25% more), but that will be an easy fix next time. At serving, I just sprinkled more cheese on top. Full disclosure: did not have reduced fat cheese, so used real cheddar. Quite good.

This reply was: Helpful Inspiring

Posted 1/20/2013 9:58:28 PM REPORT ABUSE CBinLB said:

Rating:

I can't tell you how thrilled I was to find this. I used to make this soup all the time and then lost the recipe (you would think I would have remembered it because it's so easy). The only thing I do different is peel the potatoes and I have used evaporated milk on occasion. This is such a belly warming, wonderful recipe. Thank you so much for posting it!

This reply was: Helpful Inspiring

Posted 1/20/2013 5:56:49 PM REPORT ABUSE claudia8 said:

Rating:

My husband loved this soup. I did not use skim milk, in fact I used half/half. Very easy to make and a big hit. Sunday night dinner perfect! With enough left over for lunch.

This reply was: Helpful Inspiring