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Sausage Vegetable Rotini Soup
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Cheesy Potato Chowder
Yield: Makes 6 servings
Ingredients:
1-1/2
cups water
3
medium red potatoes, peeled and cubed
1
stalk celery, sliced
1
medium carrot, chopped
1/4
cup butter or margarine
3
green onions, sliced
1/4
cup all-purpose flour
1
teaspoon salt
1/8
teaspoon black pepper
4
cups milk
2
cups (8 ounces) shredded American cheese
1
cup (4 ounces) shredded Swiss cheese
1/2
teaspoon caraway seeds
Fresh chervil for garnish
Oyster crackers (optional)
Preparation:
1.
Combine water, potatoes, celery and carrot in medium saucepan. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until vegetables are tender.
2.
Meanwhile, melt butter in large saucepan over medium heat. Cook and stir onions in butter 2 minutes or until tender but not brown. Stir in flour, salt and pepper. Cook and stir about 1 minute.
3.
Stir milk and potato mixture into flour mixture; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Stir in cheeses and caraway seeds. Reduce heat to low; simmer, uncovered, until cheeses are melted and mixture is hot, stirring constantly. Garnish with chervil. Serve with oyster crackers, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 35 g |
| Cholesterol | 87 mg |
| Saturated Fat | 18 g |
| Total Fat | 28 g |
| Calories from Fat | 53 % |
| Calories | 481 |
| Protein | 22 g |
| Sodium | 1157 mg |
Dietary Exchange:
| Fat | 5 |
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Chowders
