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Potato Soup - Low Sodium

Kraft Memeber Recipe
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Makes: 4 servings (1-1/2 cups) Total Time: 20 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 Tbsp. butter (or garlic butter dip from takeout pizza place)
  • 1/4 cup onion, chopped
  • 1 can (14-1/2 oz.) reduced sodium chicken broth
  • 1-1/4 cups low fat/fat free milk or evaporated milk (can use half of each)
  • 1/8 cup flour
  • 2 medium baking potatoes (microwave in bowl of water 8-9 minutes till soft then cut into 1/2 inch cubes)
  • 1/8 tsp. pepper (or more to taste)
  • 3/4 cup shredded cheddar cheese, divided
  • 2 Tbsp. green onion slices, divided
  • 1/4 cup sour cream (or more as needed)
make it
Melt butter in heavy saucepan or skillet. Add onion, cooking and stirring until crisp/tender. Add broth, milk, and flour, stirring thoroughly with fork to completely mix flour.

Add potatoes and pepper and bring just to boil, stirring constantly. Slightly crush potatoes with back of fork. Reduce heat to medium-low, simmering for 5 minutes, stirring frequently.

Reserve 2 Tbsp. (or more) of the cheese and 1 Tbsp. (or more) of the green onion for toppings. Add remaining cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly.

Serve soup topped with reserved cheese, green onion, and sour cream.
Vary the amounts of cheese, sour cream, and green onions to taste. Use more (thinner) or less (thicker) milk for desired consistency. Can add more later while cooking if becomes too thick.

I always add more cheese, green onions, and sour cream for toppings than recipe requests. I just put a decent amount for those who are not good with a smidgen, sprinkle, pinch, some of that, etc.
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