This rainy dreary Saturday is a #SoupSaturday if I ever saw one. So, I thought I'd share a recipe for one of my favorite soups - Cheesy Potato - and also a hot tip for heating leftovers! Hop on over to facebook so you can save this to your timeline or tag a friend!
The tip first - one of my customers turned me on to this and I think it's absolutely brilliant. We all know how fantastic the Charles Viancin Silicone Lids are for reheating things in the microwave. (And on the stove, and in the oven, and ...) What you probably didn't know is that if you put one of their Honeycomb Potholders (only $5.95) in the microwave under whatever you're heating up, it makes it super easy to transfer your hot container out of the microwave without burning yourself. (Hard to photograph, I needed another hand, but you get the idea!) Then you can also use it as a trivet on the table! Pretty sweet, right?
Now to the recipe. I have started calling this the Save Me Some Soup, as that's what my friends and relatives say to me when I mention making it. Honestly after the first time or two I kind of use the recipe as a suggestion, as I make a huge batch with a big bag of potatoes (red if I remember to get them, otherwise whatever I have in the house), a couple big onions, and then just pour the liquids until it looks about right. I haven't yet remembered to have scallions in the house when I make it, they're probably good on top. lol
Cheesy Potato Soup - via Cooking Light
I like to add: cooked chopped broccoli, salt, black pepper, garlic powder and dried parsley to taste.
Ingredients
1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions
Preparation:
1. 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 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.
Yield: Serves 4 (serving size: 1 cup)
Total time: 30 Minutes
Nutritional Information (without the additions)
Calories 225 - Fat 6.9 g - Satfat 4.1 g - Monofat 1 g - Polyfat 0.2 g - Protein 9.9 g - Carbohydrate 32.7 g - Fiber 2.6 g - Cholesterol 21 mg - Iron 1.5 mg - Sodium 250 mg - Calcium 322 mg