Originally posted April 23, 2012

Cheesy Potato Soup

Cheesy Potato Soup by alchemisty

Hearty and tasty potato soup in under an hour!


  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 1/2 tablespoons all-purpose flour
  • 3 cups chopped potato (about 1 pound)
  • 1 1/4 cups 1% low-fat milk
  • 3/4 cup vegetable stock
  • 1/2 cup water
  • 3/4 cup (3 ounces) shredded cheddar or jack cheese
  • 1/8 teaspoon ground red pepper
  • chopped green onions
  • garlic crouton crumbs (4 slices bread, 1 clove garlic, butter)
4 servings


Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with chopped green onions and crouton crumbs.

To make the crouton crumbs: process 4 slices wheat or italian bread in a food processor (or otherwise finely chop it) with a clove of garlic. Melt 1 T butter in a skillet and fry until crispy. Voila.

1 hour



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Adapted from

cooking light, again.

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