Rustic Potato Soup with Cheddar and Green Onions

Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup — ready in 35 minutes. Perfect veggie dinner!


4 servings


3 cups water
2 pounds unpeeled russet potatoes
2 cups fat-free (skim) milk
2 teaspoons margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
16 medium green onions, finely chopped (1 cup)
1 cup shredded reduced-fat sharp Cheddar cheese (4 ounces)


Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.

Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.

Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.

To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

Estimated Time

Preparation/Total Time: 35 minutes

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 2 g, Trans Fat 1/2 g), Cholesterol 10 mg; Sodium 670 mg; Total Carbohydrate 49 g (Dietary Fiber 6 g, Sugars 9 g), Protein 15 g; Exchanges: 3 Starch; 1 Lean Meat; Carbohydrate Choices: 3

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