Recipe
Soup, Chili & Stew
Cheesy Irish Potato Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.75 oz) can low-fat, low-sodium cream of celery soup | ||
| 3 oz. nonfat cream cheese | ||
| 2 c. low-sodium chicken broth | ||
| 2 ½ c. cubed unpeeled red potatoes | ||
| ¼ c. chopped green onion | ||
| ½ c. finely shredded Kerrygold Irish Cheddar cheese, divided | ||
| 2 to 3 sliced green onions |
Directions
- In a large saucepan combine celery soup and cream cheese; place over medium heat. Cook, stirring constantly, until smooth. Stir in chicken broth.
- Add potatoes and onion; season with pepper to taste. Simmer, uncovered, 30 minutes or until potatoes are tender, stirring occasionally.
- Remove from heat and stir in 1/4 cup Cheddar, stirring until smooth. Top with remaining 1/4 cup Cheddar and sliced green onions and serve.
Nutrition facts
Servings
215 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 34mg
- Sodium: 570mg
- Total Carbohydrates: 28g
- Protein: 10g
Recipe Source:
Try-Foods International.