Add croutons to this Cheddar Vegetable Soup with Potatoes for some crunch. This creamy vegetable soup with potatoes includes corn, onions and peppers.
What You Need
Original recipe yields 8 servings
1 small yellow onion, chopped
2 Tbsp. unsalted butter
1/2 red pepper, chopped
1 tsp. smoked paprika
2 cups vegetable broth
2 cups non-alcoholic beer
1/2 cup whipping cream
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup KRAFT Shredded Cheddar Cheese
2 cups quartered small potatoes
1/2 cup corn kernels
1 cup chopped bread
2 tsp. olive oil
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Let's Make It
Sauté the onions with butter in a large soup pot on low-medium heat until onions are translucent.
Add the chopped red pepper and paprika, and cook until the pepper is soft.
Add the vegetable broth and bring to a simmer. Using an immersion blender, blender, or food processor, purée the mixture until smooth. Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar. Bring to a low simmer.
Add the potatoes and corn, and continue to simmer until the potatoes are soft.
Preheat the oven to 350ºF. Place the chopped bread onto a baking sheet. Drizzle with olive oil and toss. Bake for 10 minutes, until the bread is crunchy and hard.
Ladle the soup into bowls and serve with a few croutons on top.
Serve with whole wheat rolls and a mixed green salad to balance out the meal.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.