Potato and Cheddar Soup
Serves 8
Time 35 min
This comforting soup is great for busy weeknights. Look for bottled mirin, which is a sweet, Japanese rice wine used for cooking, on the grocery shelf next to other Asian ingredients.
Special Diets:
Ingredients
- 1 tablespoon butter
- 1/2 onion, chopped
- 1/4 large red bell pepper, chopped
- 3 large Russet potatoes, peeled and cut into small pieces
- 1 cup low-fat milk
- 1 tablespoon mirin
- 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon dried thyme
- Salt and black pepper, to taste
- Paprika, to taste
- 4 ounces sharp cheddar cheese, cubed
Method
Melt butter in a large pot.
Add onion and red pepper and cook, stirring frequently, about 1 minute.
Add potatoes, salt and pepper and stir to coat.
Add 2 cups water and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 20 minutes.
Mash with a potato masher.
Add 2 more cups water and the milk; bring back to a simmer.
Add mirin, parsley, thyme, paprika and cheese.
Cook, stirring frequently, until cheese is melted. Serve immediately.
Nutritional Info:
Per serving: 140 calories (60 from fat), 6g total fat, 4g saturated fat, 20mg cholesterol, 370mg sodium, 14g carbohydrates (1g dietary fiber, 2g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon butter
- 1/2 onion, chopped
- 1/4 large red bell pepper, chopped
- 3 large Russet potatoes, peeled and cut into small pieces
- 1 cup low-fat milk
- 1 tablespoon mirin
- 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon dried thyme
- Salt and black pepper, to taste
- Paprika, to taste
- 4 ounces sharp cheddar cheese, cubed