Potato and Cheese Soup

Name: Potato and Cheese Soup
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 5
Cuisine: Global
Ingredients: 57 grams 1/2 cup grated Asiago cheese; 710 milliliters cubed peeled Yukon gold or baking potato (about 3 medium); 0 teaspoons black pepper; 1 teaspoons dried chervil; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters all-purpose flour; 1 clove 1/2 teaspoons minced garlic (about; 237 milliliters sliced leeks (about 1 large); 2 teaspoons light butter; 237 milliliters 2% reduced-fat milk; 2 teaspoons olive oil; 0 teaspoons salt

Potato and Cheese Soup is a vegetarian soup. One portion of this dish contains about 9g of protein, 6g of fat, and a total of 197 calories. This recipe serves 5. It will be a hit at your Autumn event. A mixture of salt, milk, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 46 minutes.

Instructions

Heat oil and butter in a Dutch oven over medium-high heat until butter melts.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add leeks and garlic; saut 2 to 3 minutes or until leeks are tender.

Ingredients you will need

Garlic

Leek

Reduce heat to medium.

Add flour; cook 1 minute. Gradually add broth, stirring constantly until slightly thick.

Ingredients you will need

Broth

All Purpose Flour

Add potato and chervil. Bring to a boil; cover and simmer 30 to 35 minutes or until potato is tender.

Ingredients you will need

Chervil

Potato

Place 1/2 of soup in a food processor; process until smooth. Return mixture to Dutch oven; stir well. Stir in milk, cheese, salt, and pepper; cook 2 minutes or until thoroughly heated. Top with green onions, if desired.

Ingredients you will need

Green Onions