POTATO CHEESE SOUP

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

3 medium potatoes
2 cups boiling water
3 cups milk
2 tablespoons butter
1 small onion — finely chopped
2 tablespoons flour
1 teaspoon salt
1 cup grated Cheddar cheese

Cook potatoes in boiling water. Drain almost all of the water out and mash the potatoes coarsely. Add milk and heat to a simmer. Melt butter, add onion and simmer until onion is transparent. Add flour and seasonings. Combine with potato mixture and simmer, stirring every 5 minutes. Add cheese and beat until smooth. Serve hot, garnished with chives and crushed potato chips.


Per Serving (excluding unknown items): 374 Calories; 21g Fat (50.9% calories from fat); 16g Protein; 31g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 867mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

NOTES: From Carol’s Best of the Best from South Carolina Cookbook

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