Potato and Cheese Soup Recipe

This article was last updated on May 20, 2022

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Every working person goes through an agitating dilemma of grabbing quick and easy food. They attempt on finding food that is easy to make and doesn’t take much hassle. Most of them think that how do we get healthy weeknight dinners on the table with only minutes to spare. Here is a simple easy to do recipe of potato and cheese soup that id both nutritious and delicious.

Although most people think these are fattening products, one medium potato contains more potassium than banana and has daily value if vitamin C in it. Research released by the University of California, Davis and the National Center for Food Safety and Technology, Illinois Institute of Technology in October 2010 demonstrates that people can include potatoes in their diet and still lose weight.

The results of this study confirm what health professionals and nutrition experts have said for years; when it comes to weight loss, it is not about eliminating a certain food or food groups, rather, it is reducing calories that count.

Similarly, Cheese contains a host of nutrients like Calcium, Protein, Phosphorus, Zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles. For a complete listing of the nutrients in cheese, see the table below. If you are lactose intolerant, many cheeses, particularly aged cheeses such as Cheddar and Swiss, contain little or no lactose and are often well tolerated.

Ingredients:

– 10ml olive oil

– 150g diced onion

– 150g diced celery

– 1.5L reduced-sodium chicken or vegetable broth

– 400g mashed potatoes

– 250g shredded Cheddar

– ½ tsp. salt

– ¼ tsp. ground white pepper

– 1 tsp. dry mustard

– Hot sauce, optional

Method:

Add oil in a large pot and set over medium-high heat. When oil is considerably hot, add in the diced onion and celery and sauté the ingredients for two to three minutes or until they begin to soften. Add the vegetable stock to the mixture bring to a simmer and then add the mashed potatoes. When everything is thoroughly mixed together, take a regular blender or a hand blender (which ever suits you best) and puree the soup until there are no lumps and it is smooth. When using a regular blender works in with batches to avoid messy cleanups afterwards.

Add cheddar, salt, white pepper, dry mustard and hot sauce for seasoning. Stir in these ingredients to combine and allow the cheese to melt.

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