Recipe
Soup, Chili & Stew
Chunky Potato Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. butter | ||
| ¼ c. diced onions | ||
| 4 tbsp. flour | ||
| 4 c. fat-free half-and-half | ||
| 4 c. diced potatoes | ||
| ¾ c. shredded cheddar cheese or Veggie Shreds | ||
| ⅔ c. light sour cream |
Directions
- Melt butter in a large saucepan; saute onions.
- Whisk together flour and half-and-half. Stir together with onions. Bring to a boil; stir in potatoes. Reduce heat; simmer 10 to 15 minutes or until potatoes are tender, stirring frequently.
- Stir in cheese, sour cream, salt and pepper.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 40mg
- Sodium: 300mg
- Total Carbohydrates: 31g
- Protein: 9g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 25%
Recipe Source:
Hy-Vee HealthMarket, January 2007.