Recipe - Potato Cheddar Cheese Soup

1 teaspoon Vegetable oil
1 teaspoon Garlic; minced
1 cup Onion; chopped
3 One half cup Potatoes; peeled and cubed
3 cup Chicken broth; or stock
Three fourths cup Sharp cheddar cheese;
shredded
One half cup 2% lowfat milk
One half cup Fresh parsley; chopped
==OR== One half cup fresh dill,
chopped

Heat oil in a non stick saucepan over medium heat. Add onions & garlic &
saute' for 4 minutes or until softened. Add potatoes & broth & bring to a
boil. Cover, reduce heat to low & simmer for 20 minutes or until the
potatoes are tender. Using a slotted spoon remove One half cup of the mixture in
saucepan & set aside. Transfer remainder of soup to a blender or food
processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed
soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup
mixture. Cook until cheese is melted.

NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35
grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150
milligrams sodium, 29 percent of calories from fat. Source: Enlightened
Home Cooking by Rose Reisman, Robert Rose Inc. 1996
Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose

Posted to recipeludigest Volume 01 Number 588 by "Christopher E. Eaves"
cea260@airmail.net on Jan 23, 1998