Golden Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 garlic clove minced
- 1 cup heavy whipping cream
- 1 small onion chopped
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic salt
- 1 teaspoon dried thyme
- 1 tablespoon canola oil
- 1 cup hot water
- 1 teaspoon dried rosemary crushed
- 2 teaspoons chicken bouillon granules
- 1/4 cup crumbled cooked bacon
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3 medium potatoes peeled and cubed
- Carbohydrate 32.8711334915875 g
- Cholesterol 66.2197812532703 mg
- Fat 23.3518976094068 g
- Fiber 4.15963596143746 g
- Protein 8.57168696515716 g
- Saturated Fat 12.5920236954929 g
- Serving Size 1 1 serving (303g)
- Sodium 234.2180072203 mg
- Sugar 28.71149753015 g
- Trans Fat 1.15586973325944 g
- Calories 368 calories
Directions In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted. Yield: 4-1/2 cups. Originally published as Golden Potato Soup in Cooking for 2 Winter 2006, p25 Nutritional Facts 1 cup (prepared with garlic powder, reduced-sodium bouillon, 2% milk and reduced-fat cheese) equals 249 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 804 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
