Cream Soup with Potatoes and Cheese

Cream Soup with Potatoes and Cheese

Prep:
15 mins
Cooking:
17 mins
Level:
Easy
Yields:
8 servings

This Cream Soup with Potatoes and Cheese is a perfect soup to try when you want to prepare something easy and delicious. This soup is hearty enough to be eaten as a meal or as an accompaniment to a main dish. Enjoy it one spoonful at a time!!

Ingredients

  • 1 tablespoon olive oil
  • 2 green bell or poblano peppers, chopped
  • 1 small onion, chopped
  • 1 1/2 lbs. (2 large) potatoes, peeled and cut into 1-inch chunks
  • 3 1/2 cups chicken broth, (two 14 1/2 oz. cans)
  • 3 tablespoons all-purpose flour, dissolved in 1/2 cup water
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • Salt and ground black pepper to taste
  • 2 medium tomatoes, chopped
  • 1 cup (4 oz.) shredded Chihuahua or cheddar cheese

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 300
  • Calories from Fat 120

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 14g 21%
  • Saturated Fat 8g 38%
  • Cholesterol 45mg 15%
  • Sodium 650mg 27%
  • Carbohydrates 31g 10%
  • Dietary Fiber 6g 26%
  • Sugars 11g
  • Protein 12g
  • Vitamin A 15%
  • Vitamin C 40%
  • Calcium 35%
  • Iron 6%

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