Creamy Potato Soup

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A quick, classic potato soup recipe made with shredded hash brown potatoes, onion, celery and Swiss cheese for a creamy, comforting soup

  • 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
  1. 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.
  2. 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.
  3. Remove from heat; stir in cheese.
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Nutrition Information
Calories: 212 View complete nutrition information
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