Cream Soup with Potatoes and Cheese
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.
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 (14.5-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 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.