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Ingredients
3 Cups water
2 Pounds unpeeled russet potatoes
2 Cups low fat milk
2 Teaspoons butter
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup green onions, finely chopped
1 Cup sharp cheddar cheese, shredded
Instructions
Heat water to boiling in 4 quart Dutch oven. Meanwhile, cut potatoes into 1/2" cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 6 minutes or until tender. Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of milk; cover and blend until smooth, adding additional milk if needed. Return blended mixture to Dutch oven. Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to pan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted. To serve; spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.