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Creamy Potato Cheese Soup

 
One serving costs about $1.23

$1.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:48%

Spoonacular Score: 48%

 

Creamy Potato Cheese Soup might be just the soup you are searching for. This recipe makes 6 servings with 237 calories, 11g of protein, and 13g of fat each. For $1.23 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of pepper, mediums carrots, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Potato and Swiss Cheese Soup – Swiss cheese makes for a very creamy and rich soup, Creamy Potato Soup, and Creamy Potato Soup for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
2 medium
2 medium carrots
carrots
8 ounces
8 ounces low fat colby cheese
low fat colby cheese
0.5 tsps
0.5 tsps dry mustard
dry mustard
0.5 cup
0.5 cup fat-free half and half
fat-free half and half
1 medium
1 medium diced onion
diced onion
0.5 tsps
0.5 tsps paprika
paprika
1 pound
1 pound red potatoes
red potatoes
0.75 tsps
0.75 tsps table salt
table salt
29 ounces
29 ounces vegetable broth
vegetable broth
0.5 tsps black pepper
0.5 tsps
black pepper
2 medium carrots
2 medium
carrots
8 ounces low fat colby cheese
8 ounces
low fat colby cheese
0.5 tsps dry mustard
0.5 tsps
dry mustard
0.5 cup fat-free half and half
0.5 cup
fat-free half and half
1 medium diced onion
1 medium
diced onion
0.5 tsps paprika
0.5 tsps
paprika
1 pound red potatoes
1 pound
red potatoes
0.75 tsps table salt
0.75 tsps
table salt
29 ounces vegetable broth
29 ounces
vegetable broth

Equipment

blender
blender
pot
pot
blender
blender
pot
pot


Instructions

  1. Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.
  2. Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
½ teaspoons black pepper
2 mediums carrots
8 ounces low fat colby cheese
½ teaspoons dry mustard
½ cups fat-free half and half
1 medium diced onion
½ teaspoons paprika
1 pound red potatoes
29 ounces vegetable broth
Price
$0.03
$0.21
$3.02
$0.05
$0.34
$0.24
$0.05
$0.81
$2.64
$7.40

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

Disclaimer

Nutritional Information

Quickview
237k Calories
11g Protein
12g Total Fat
20g Carbs
10% Health Score
Limit These
Calories
237k
12%

Fat
12g
20%

  Saturated Fat
7g
49%

Carbohydrates
20g
7%

  Sugar
5g
6%

Cholesterol
36mg
12%

Sodium
1115mg
48%

Get Enough Of These
Protein
11g
23%

Vitamin A
4161IU
83%

Calcium
298mg
30%

Phosphorus
263mg
26%

Potassium
531mg
15%

Vitamin B2
0.23mg
14%

Vitamin B6
0.23mg
11%

Vitamin C
9mg
11%

Zinc
1mg
11%

Selenium
6µg
10%

Manganese
0.19mg
10%

Fiber
2g
9%

Magnesium
35mg
9%

Folate
28µg
7%

Copper
0.14mg
7%

Vitamin B12
0.42µg
7%

Vitamin B1
0.1mg
7%

Vitamin K
6µg
6%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin B5
0.47mg
5%

Vitamin E
0.32mg
2%

Vitamin D
0.23µg
2%

covered percent of daily need

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