Potato Cheese Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 1 cup white potatoes | Wash, peeled and diced |
| 2 tablespoons olive oil | |
| ½ cup diced carrots | Wash, peel and trim |
| ¼ cup onion, diced | Wash, peel and dice |
| ¼ teaspoon salt | |
| ¼ teaspoon white pepper | |
| 2 tablespoons parsley flakes | |
| 2 cups shredded low fat cheddar cheese | |
| 2 cups fat free milk | |
| 4 cups reduced sodium chicken broth | |
| 2 tablespoons flour |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat | |
| 2 | Add carrots, and onions. Cook until tender. | |
| 3 | Add flour and toss to coat flour. | |
| 4 | Stir in chicken broth, salt, pepper, parsley, potatoes and milk. Bring to boil. | |
| 5 | Reduce heat. Simmer for 20-40 minutes until potatoes are tender. Stir in cheese. Serve hot. | Temperature check must reach 165 °F degrees |
Posted in Soup Recipes
