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CREAMY POTATO & CHEESE SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

15.164 g

Sodium (mg)

1139.894 mg

Vitamin A (IU)

290.217 IU

Saturated Fat (g)

6.324 g

Energy (kcal)

205.411 kcal

Fat (g)

10.598 g

Trans Fat (g)

0 g

Salt (g)

2.847 g

Calcium (mg)

233.986 mg

Monounsaturated Fat (g)

2.802 g

Cholesterol (mg)

33.647 mg

Iron (mg)

0.774 mg

Vitamin C (mg)

15.172 mg

Fibre (g)

1.932 g

Sugars (g)

2.417 g

Protein (g)

11.61 g

Potassium (mg)

350.707 mg

Total

60.654 g

4559.577 mg

1160.87 IU

25.297 g

821.643 kcal

42.392 g

0 g

11.39 g

935.943 mg

11.208 g

134.59 mg

3.094 mg

60.686 mg

7.728 g

9.668 g

46.441 g

1402.827 mg

  • 3 - 1/2 cups water
  • 2 Knorr Chicken Stock Cubes
  • 350 g potatoes
  • 1 onion
  • 2 cloves garlic
  • 1 can (150 g) evaporated milk
  • 170 g mozzarella
  • 1 Bring water and KNORR CHICKEN CUBES to a boil in a medium saucepan over high heat. Add potatoes, reduce heat and boil gently covered about 8 minutes or until potatoes are just tender. Do not drain; reserve 1/2 cup potato liquid.
  • 2 Meanwhile, roast onion and garlic in a dry medium skillet over medium heat about 10 minutes or until blackened on all sides, turning occasionally. Chop onion and peel garlic
  • 3 Process onion, garlic and reserved potato cooking liquid in a blender or food processor until smooth. Stir into saucepan. Stir in milk and cheese and heat until cheese is melted.