Two-Potato Soup

Name: Two-Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 2 teaspoons canola oil; 397 grams can reduced-sodium chicken broth; 3 Tbsps cream cheese, cubed; 2 Tbsps evaporated milk; 1 Tbsp all-purpose flour; 1 Tbsp minced fresh parsley; 59 milliliters 2% milk; 40 grams chopped onion; 227 grams unpeeled red potatoes, cut into chunks; 227 grams russet potatoes, peeled and cut into chunks; 0 teaspoons salt; 36 grams shredded Swiss cheese; 237 milliliters water; 0 teaspoons white pepper

The recipe Two-Potato Soup can be made in about 30 minutes. This recipe covers 21% of your daily requirements of vitamins and minerals. This main course has 517 calories, 42g of protein, and 23g of fat per serving. This recipe serves 3. This recipe from Taste of Home requires flour, russet potatoes, pepper, and evaporated milk. It is perfect for Winter.

Instructions

Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.

Ingredients you will need

Potato

Broth

Onion

Water

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally.

Ingredients you will need

Evaporated Milk