Cheddar Potato Soup

Serves: 8
Total Calories: 398


4 to 5 russet potatoes, peeled and cubed
1 cup baby carrots, cut in thirds
1 tablespoon dried minced onion
3/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup flour
2 cups milk
1 cup chicken broth
2 cups grated Cheddar cheese
1/2 teaspoon pepper


Place potatoes, carrots, onion, and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat 20 minutes, or until tender.

In a separate pan, melt butter, then stir in flour.Whisk in milk and chicken broth. Cook over medium heat until it begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Garnish with grated cheddar cheese. Makes 8–10 servings.

Nutritional Facts:

Serves: 8
Total Calories: 398
Calories from Fat: 197

This Cheddar Potato Soup recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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