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Ingredientes
- 1/4 c. Butter or possibly Margarine
- 1 med Onion, minced
- 1 sm Carrot, minced
- 1 stalk Celery with Leaves, Minced
- 1 x Clove Garlic, chopped
- 1/4 tsp White Pepper
- 1/4 tsp Dry Marjoram
- 1 pch Grnd Nutmeg
- 1 1/2 lb Smooth-Skinned Potatoes, Peeled and diced
- 3 1/2 c. Chicken Broth
- 1 c. Lowfat milk
- 1/4 lb Swiss Cheese, shredded Salt
Direcciones
- In 3-4 qt saucepan over medium heat, heat butter. Add in onion, carrot, celery and garlic, and cook, stirring often, till soft but not browned.
- Fold in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil, cover, reduce heat slightly, and boil gently till potatoes are tender, 25-30 min. Puree soup, about half at a time, in blender or possibly food processor till smooth. Return to cooking pan. Gradually blend in lowfat milk and reheat till steaming warm. Don't boil. Stir in cheese, about 1/4 c. at a time, till it is smoothly melted into soup. Taste, and add in salt if needed.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 89 | 66% |
| Total Fat 10.16g | 13% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 253mg | 11% |
| Potassium 191mg | 5% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.67g | 2% |
| Protein 6.19g | 10% |
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