Name: Two-Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 pound small unpeeled red potatoes, cut into chunks -; 1/2 pound medium russet potatoes, peeled and cut into chunks -; 1 can (14-1/2 ounces) reduced-sodium chicken broth -; 1 cup water -; 1/4 cup chopped onion -; 2 teaspoons canola oil -; 1 tablespoon all-purpose flour -; 1/4 cup 2% milk -; 2 tablespoons evaporated milk -; 3 tablespoons cream cheese, cubed -; 1 tablespoon minced fresh parsley -; 1/4 teaspoon salt -; 1/8 teaspoon white pepper -; 1/3 cup shredded Swiss cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Two-Potato Soup

1. 1/2 pound small unpeeled red potatoes, cut into chunks -

2. 1/2 pound medium russet potatoes, peeled and cut into chunks -

3. 1 can (14-1/2 ounces) reduced-sodium chicken broth -

4. 1 cup water -

5. 1/4 cup chopped onion -

6. 2 teaspoons canola oil -

7. 1 tablespoon all-purpose flour -

8. 1/4 cup 2% milk -

9. 2 tablespoons evaporated milk -

10. 3 tablespoons cream cheese, cubed -

11. 1 tablespoon minced fresh parsley -

12. 1/4 teaspoon salt -

13. 1/8 teaspoon white pepper -

14. 1/3 cup shredded Swiss cheese -

How to cook deliciously - Two-Potato Soup

1. Stage

Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.

2. Stage

In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.

3. Stage