Potato & Cheddar Soup with Peppered Cheese Toasts
INGREDIENTS
- 1 Tbsp. butter or oil
- 1/2 cup chopped sweet onion
- 2 cloves garlic, minced
- 4 cups (2 large) russet potatoes, peeled, cut into 1/2-inch chunks
- 1 (14 oz.) can chicken or vegetable broth
- 1 cup milk
- 1/2 tsp. freshly ground black pepper
- 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Extra Sharp Cheddar Cheese, divided
- 1/2 cup crumbled cooked bacon (optional)
- 8 (1/2-inch) slices French bread baguette
DIRECTIONS
- 1
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- 2
Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
- 3
Meanwhile, place bread on a foil-lined baking sheet. Toast lightly in a preheated 400°F toaster oven or oven 5 minutes. Turn toasts over; top with 1/2 cup of the cheese and pepper. Continue to bake 3 to 4 minutes or until cheese is melted.
- 4
Ladle soup into four bowls; top with remaining cheese and bacon, if desired. Serve with cheese toasts.
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See Nutrition Facts
Serves:4
Amount Per Serving
Calories 787
Total Fat 22.9g
Saturated Fat 12.4g
Trans Fat 6.2g
Polyunsaturated Fat 1.7g
Cholesterol 60mg
Sodium 1478mg
Carbohydrates 113g
Protein 34g
Dietary Fiber 6g
Vitamin A 59%
Vitamin C 12%
Calcium 505%
Iron 6%
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