Potato Cheese Soup
Prep Time: 10 minutes
Cooking Time: 15 minutes
My kids LOVE this soup, it is even better the next day. It is a little healthier than most restaurant versions. You don't have to add the cauliflower, but it increases the volume and the nutritional value without adding many calories.
3 pounds potato(es), russet
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/4 cup butter
1/2 cup half and half
1/4 teaspoon pepper, black, ground
1/2 cup cheese, cheddar, shredded
4 slices bacon, reduced sodium
6 green onion(s)
2 cups cauliflower, optional, chopped
Peel and cut potatoes into one inch cubes. Chop cauliflower into 1 inch pieces. Place potatoes and cauliflower in a large pot. Add broth and bring to a boil. Reduce heat to low and cook for 7 or so minutes until fork tender. Place cauliflower, half of potatoes and broth into a blender and puree for 1 to 2 minutes. Return to the pot and stir in butter, pepper, half and half, and half of the chopped green onions (reserving some for garnish). Cook for about 5 minutes on a low simmer. Cook bacon in the microwave between two layers of paper towels for about 1 minute per slice until crisp. Spoon soup into bowls and top with cheese, crumbled bacon and remainder of green onions.
Per Serving About: 350 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 11 g protein, 45 g carbohydrates, 5 g dietary fiber, 410 mg sodium