IMG_1197

Ingredients

  • 6 medium or 2 1/2 lbs. Yukon gold potatoes, peeled and diced into 1 inch pieces 
  • 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 medium yellow onion, diced
  • 1 Tbsp minced garlic or 3 garlic cloves, minced 
  • 4 cups or 32 oz. low sodium chicken broth
  • 2 cups skim milk or unsweetened almond milk 
  • 1 cup fat free or light cheddar cheese ( I use Velveeta shreds or Trader Joe’s life 3 cheese blend) 
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional toppings: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream. Add additional salt and pepper, to taste

Instructions

  1. In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté until onions become soft and clear. 
  2. Add garlic and cook for 1 more minute. Then add diced peeled potatoes, chicken broth, skim or unsweetened almond milk, salt, and pepper. Stir well.
  3. Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).
  4. Reduce the heat to low and remove 5 cups of the soup.
  5. Divide the 5 cups into 2 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
  6. Repeat step for the other serving.
  7. Pour puréed soup back into dutch oven or pot. Stir in light cheese and continue stirring until cheese has melted. 
  8. Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream for additional points.

Notes

  • For a less creamy and more chunkier soup, skip the puréeing and just smash some of the potatoes with the back of your spoon.
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