Cheesy Potato & Onion Soup

A few weeks ago, I needed an excuse to go into CVS and buy a Snicker’s bar so I convinced myself that I just absolutely had to buy a food magazine to get some new recipe ideas. As you can surely imagine, it was really difficult to talk myself into it, but eventually I capitulated and bought a Cooking Light magazine (and a Snicker’s bar to balance out the whole “Light” thing).

It must have been destiny because I found this Cheesy Potato Soup recipe and holy shnykies is it delicious! And since it’s in Cooking LIGHT magazine, it’s as guilt-free as an iceberg lettuce salad with a side of air, right? Right.

INGREDIENTS

  • 1 ½ tablespoon butter
  • 1 cup chopped red onion
  • 2 ½ tablespoons all-purpose flour
  • 3 cups chopped red potato
  • 1 ¼ cups 1% low-fat milk
  • ¾ cup fat-free, low-sodium chicken broth
  • ½ cup water
  • ½ cup shredded sharp cheddar cheese
  • ¼ teaspoon ground red pepper
  • 2 tablespoons chopped green onions

Original recipe can be found here: Cheesy Potato Soup

My Modifications: I used ¼ tsp of ground red pepper instead of Cooking Light’s suggested 1/8 tsp because I love spicy everything. I also used 1 ½ tbsp butter instead of the suggested 1 tbsp because I found my onions were starting to burn and stick to the pan when sautéing. Last but not least, I heaped the shit out of that cheese, so my ½ cup cheese was really more like ¾ cup.

DIRECTIONS

  1. Melt butter in saucepan over medium-high heat. Sauté onions 5 minutes. Add flour; cook 1 minute, stirring constantly.
  2. Add potato, milk, broth and water to saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes.
  3. Add cheese and ground red pepper and stir until cheese is completely melted.
  4. Top each serving with chopped green onions, serve with a piece of whole-wheat toast and get yo’ grub on!

The recipe says this makes 4 servings, but I beg to differ. My roommate and I pretty much killed the whole thing easily (I had about half a serving left for lunch the next day). This soup is DELICOUS and, according to Cooking Light, only 225 calories. Granted, that 225 is thrown out the window if you eat the entire saucepan to your face, but that’s a minor detail I’ll choose to ignore.

Try it out and let me know what you think!

 

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