POTATO CHEESE SOUP

Recipe Time
Hands On: 35 Minutes
Total: 1 Hour, 10 Minutes

extra-virgin olive oil

1 cup chopped onion

3-4 carrots chopped

3-4 stems celery - chopped

1 teaspoon chopped fresh thyme (optional can also use dry)

5 garlic cloves, chopped

1 pound cubed peeled baking potato (about 2 medium)

1 pound cubed Yukon gold potato (about 4 medium)

5 cups low-sodium chicken stock or broth

1 teaspoon kosher salt, divided

1 bay leaf

freshly ground black pepper

1 1/2 cups 2% reduced-fat milk

3/4 cup chopped green onions, divided

1/2 cup light sour cream

stick butter, chopped

5 oz. grated sharp cheddar cheese (about 1&1/4 cup, or 2/3 a package of grated cheese)

Ham Steak chopped (about 2 cups)

Preparation
1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add
onion, thyme, and garlic; saut 5 minutes or until tender, stirring occasionally.
2. Add potatoes, carrots, celery, chicken stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover,
reduce heat, and simmer 35 minutes or until potatoes are very tender, stirring occasionally.
3. Remove from heat; discard bay leaf.
4. Place potato / soup mix in a blender. Remove center piece of blender lid (to allow steam to escape);
secure blender lid on blender. Place a clean towel over opening (to avoid splatters). Blend until smooth.
5. Pour soup mixture back into the pot over low to medium heat. Stir in remaining 1/4 teaspoon salt,
remaining 1/2 teaspoon pepper, 1/2 cup green onions, butter and sour cream; stir until everything melts.
Nutritional Information
Amount per serving

Calories: 223
Fat: 6.7g

Saturated fat: 2.7g

Monounsaturated fat: 2.8g

Polyunsaturated fat: 0.5g

Protein: 12.7g

Carbohydrate: 29.7g

Fiber: 3.5g

Cholesterol: 15mg

Iron: 1.8mg

Sodium: 478mg

Calcium: 185mg