Veggie, Cheese and Potato Soup
This versatile recipe works with a variety of cheeses and vegetables—use what’s on hand at your house. Just a bit of pepper and mustard lift it out of ho-hum doldrums into a much-requested, family favorite.
Ingredients
- 3 cups cubed, peeled potatoes or frozen, diced hash brown potatoes
- 2 cups water
- 1/3 cup finely chopped onion or 1 teaspoon minced dried onion
- 1 teaspoon instant chicken bouillon*
- 1/8 teaspoon cayenne pepper, or 1/2 teaspoon black pepper
- 1 1/2 cups frozen broccoli or cauliflower, thawed, or 3/4 cup frozen corn kernels, thawed
- 1 cup water
- 1 cup milk, nonfat dry powder
- 1 1/2 teaspoon yellow mustard or spicy brown mustard
- 1 1/2 cups cheese, shredded Cheddar or Swiss or American - cut up 6 ounces
- 1/2 cup chopped, cooked ham, 4 slices crisp-cooked, crumbled bacon (optional)
Nutrition Information
Serving size: 1 cup
Calories: 250
Carbohydrate: 23g (8%)
Protein: 16g (32%)
Total Fat: 11g (17%)
Saturated Fat: 6g (30%)
Trans Fat: 0g
Cholesterol: 35mg (12%)
Sodium: 490mg (20%)
Dietary Fiber: 3g (12%)
Calcium: 35%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In large saucepan combine potatoes, 2 cups water, onion, bouillon and pepper. Bring to boiling. Reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are tender.
Meanwhile, if using broccoli or cauliflower, cut any large vegetables into bite-size pieces. Set aside. In small bowl whisk together 1 cup water, milk powder and mustard. Set aside.
Using slotted spoon remove approximately 1/3 of the potato-onion mixture from saucepan, leaving remaining potato-onion mixture and liquid in pan. Slightly mash the removed potato-onion mixture. Return to saucepan.
Stir vegetables and milk-mustard mixture into mixture in saucepan. Heat through.
Remove from heat. Stir in cheese, a little at a time, until melted. Ladle into serving bowls. Sprinkle with ham or bacon (if desired). Serve immediately.
*Note: If desired, substitute 3 cups reduced-sodium chicken broth or vegetable broth for the water and bouillon.
Recipe image by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com
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