Creamy Potato Soup
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
1/4 cup Parkay® Original-stick
3/4 cup chopped yellow onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3-1/2 cups frozen hash brown potatoes, shredded style
3 cups reduced fat (2%) milk
1-3/4 cups water
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Swiss cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 242 mg | 24% |
Carbohydrate | 20 g | 7% |
Cholesterol | 18 mg | 6% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 4% |
Calories | 214 kcal | 11% |
Sodium | 569 mg | 24% |
Protein | 8 g | 16% |
Saturated Fat | 4 g | 21% |
Sugars | 7 g | 1% |
Vitamin C | 6 mg | 9% |
Melt Parkay in large saucepan over medium-high heat; add onion and celery. Cook 3 to 5 minutes or until vegetables are tender, stirring occasionally. Add flour; cook and stir until vegetables are coated.
Add potatoes, milk, water, salt and pepper to saucepan; stir to combine. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes or until potatoes are tender and soup thickens.
Remove from heat; stir in cheese.
Creamy Potato Soup