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Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time.

Source: EatingWell Magazine, December 2006

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total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

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  • Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Tips

Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables. To make your own, peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

Nutrition Facts

1 3/4 cups
386 calories; protein 15.8g; carbohydrates 50g; dietary fiber 5.1g; sugars 7.3g; fat 11.5g; saturated fat 5.3g; cholesterol 32mg; vitamin a iu 702IU; vitamin c 17.6mg; folate 15.5mcg; calcium 333.1mg; iron 0.4mg; magnesium 16.7mg; potassium 227.3mg; sodium 450mg; thiamin 0.1mg.

2 1/2 starch, 1 vegetable, 1 high-fat meat, 1/2 fat

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