Ingrédients pour 3 Cheese Potato Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- tsp garlic powder
- 2 pounds potatoes, peeled and cubed
- cans cream of chicken soup
- 1 cup milk
- ounces cream cheese
- cups mozzarella cheese
- cups parmesan cheese
- salt and pepper to taste
- 4 cups water
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Gruyere cheese
- 2 cloves garlic, minced
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Comment préparer 3 Cheese Potato Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 pounds of potatoes, peeled and cubed, and enough water (about 4 cups) to barely cover the potatoes.
- Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 15-20 minutes.
- In a blender or using an immersion blender, carefully combine 4 cups of the cooked potato mixture with 1 cup of milk until completely smooth.
- Pour the blended soup mixture back into the saucepan with the remaining potatoes. Stir gently over low heat.
- Add 1 cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ½ cup shredded Gruyere cheese (or your favorite cheese combination!). Stir until melted and smooth.
- Heat gently, stirring occasionally, but do not boil.
- Stir in 2 cloves of minced garlic, salt, and pepper to taste.
- To freeze: Allow soup to cool completely. Ladle into a 1-gallon freezer bag, pressing out excess air. Lay flat to freeze.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
102g
Carbs
17g
