Moosewood -- Very Cheesy Potato Cheese Soup

[Guest guest]

I got this recipe from Risa who posted it on another list awhile back. Thanks,

Risa!

 

 

* Exported from MasterCook *

 

Very Cheesy Potato Cheese Soup

 

Recipe By :New Recipes From Moosewood

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsp butter

2 cups onion -- chopped

1 lg clove garlic -- minced or pressed

2 lg potatoes -- unpeeled/chopped

1 lg carrot -- unpeeled/chopped

3 cups vegetable stock -- or water

1 tsp dried dill -- or 2 tbsp fresh

4 oz cream cheese, low fat or regular

1 1/2 cups milk -- or part cream

1 cup sharp cheddar cheese -- shredded

salt and pepper -- to taste

fresh parsley -- chopped

 

In a large soup pot, saute the onions and garlic in the butter until the onions

are translucent. Add the potatoes and carrots and saute for 5-10 minutes longer.

Add the stock or water (or 1/2 and 1/2) and dill and simmer until all the

vegetables are tender.

 

Puree the vegetables with the cream cheese and milk in a blender, food processor

or with a hand immersion blender. If pureeing in blender or processor, remove

from pot, puree and then return to the pot. Season with salt and pepper. Stir in

the cheddar cheese and reheat gently.

 

Serve each cup or bowl garnished with chopped fresh parsley. A simple green

salad is the perfect complement.

 

 

 

 

 

 

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Per serving: 482 Calories (kcal); 27g Total Fat; (49% calories from fat); 17g

Protein; 44g Carbohydrate; 75mg Cholesterol; 1570mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

 

NOTES : When I make this again, I will add some pureed roasted poblano

pepper or Anaheim pepper and probably some smokey cheese instead of the

cheddar.

 

I used Better Than Bouillon Vegetable Base reconstituted in water for

some of the stock and used 1/2 of the BTB and 1/2 water.

I used Philadelphia Brand 1/3 less fat cream cheese.

 

This was very tasty and I will make it again.

 

I served it with some good thick bread slices.

 

 

From Risa G.

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