1/4 cup Parkay® Original-stick
3/4 cup chopped yellow onion
1/2 cup chopped celery
3 tablespoons Ultragrain® 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
| % Daily Value | ||
|---|---|---|
| Calcium | 232 mg | 23% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 11 g | 17% |
| Iron | 1 mg | 4% |
| Calories | 212 kcal | 11% |
| Sodium | 569 mg | 24% |
| Protein | 8 g | 17% |
| Saturated Fat | 4 g | 21% |
| Sugars | 7 g | 1% |
| Dietary Fiber | 1 g | 5% |
| Vitamin C | 6 mg | 9% |
| Vitamin A | 547 iu | 11% |
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
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