Moosewood's Very Creamy Potato-Cheese SoupSubmitted by dcrawford
Makes 4 servings
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American version
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Ingredients
| 3 |
tbsp margarine |
| 2 |
cups onions, chopped |
| 1 |
garlic clove, minced |
| 2 |
potatoes, chopped |
| 1 |
carrot, chopped |
| 3 |
cups water |
| 1 1/2 |
cups skim milk |
| 4 |
ounces of light cream cheese |
| 1 |
cup cheese, grated |
Directions
- In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
- Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
- Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.
Categories
Main Dish
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Serving Size 516.8g |
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Amount Per Serving |
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Total Carbohydrates 30.0g 10%
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| Vitamin A 62% |
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Vitamin C 43% |
| Calcium 35% |
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Iron 9% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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