A perfect cream soup to try when you want
to prepare something easy and delicious. Flavored with sautéed
chopped green bell or poblano peppers and onions, chopped fresh
tomatoes and shredded cheddar cheese, this soup is hearty enough
to be eaten as a meal on its own, or as an accompaniment with
a grilled cheese sandwich. Enjoy it one spoonful at a time! Easily
reduce the calories in this soup by using low-fat or non-fat
evaporated milk and cheddar cheese.
Cream
Soup with Potatoes and Cheese
- 1 tablespoon olive oil
2 green bell or poblano peppers, chopped
1 small onion, chopped
1 1/2 pounds (2 large) potatoes, peeled and cut into 1-inch chunks
3 1/2 cups or 2 (14 1/2-ounce) cans chicken broth
3 tablespoons all-purpose flour, dissolved in 1/2 cup water
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated
Milk
Salt and ground black pepper to taste
2 medium tomatoes, chopped
1 cup (4 ounces) shredded cheddar cheese
- Heat oil in large pot
over medium heat. Add peppers and onions; cook for 3 minutes.
Add potatoes and broth; bring to a boil. Cook over medium heat
for 15 minutes or until tender. Stir flour mixture into pot;
continue cooking for 2 minutes. Stir in evaporated milk. Bring
to a boil again, stirring occasionally. Season to taste.
- To Serve: Divide tomatoes
and cheese among 8 bowls. Pour soup into bowls. Garnish with
sliced green onions, chopped cilantro or parsley, if desired.
Makes 8 servings.
Nutritional Information
Per Serving (1/8 of recipe): Calories: 300 Calories from Fat:
120 Total Fat: 14 g Saturated Fat: 8 g Cholesterol: 45 mg Sodium:
650 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 11 g Protein:
12 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
