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CREAMY POTATO & CHEESE SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
15.26 g
Sodium (mg)
1080.15 mg
Vitamin A (IU)
289.22 IU
Saturated Fat (g)
6.65 g
Vitamin D (mcg)
0.17 mcg
Energy (kcal)
205.03 kcal
Fat (g)
10.51 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0.97 mcg
Vitamin B6 (mg)
0.26 mg
Salt (g)
2.7 g
Folate (mcg)
17.56 mcg
Calcium (mg)
233.33 mg
Zinc (mcg)
1.5 mcg
Monounsaturated Fat (g)
2.8 g
Cholesterol (mg)
33.66 mg
Iron (mg)
0.79 mg
Selenium (mcg)
7.8 mcg
Vitamin C (mg)
15.17 mg
Fibre (g)
1.87 g
Sugars (g)
2.03 g
Protein (g)
11.63 g
Copper (mg)
0.1 mg
Potassium (mg)
352.57 mg
Total
61.05 g
4320.62 mg
1156.9 IU
26.6 g
0.68 mcg
820.11 kcal
42.05 g
0 g
3.88 mcg
1.03 mg
10.8 g
70.24 mcg
933.33 mg
6.02 mcg
11.19 g
134.64 mg
3.17 mg
31.19 mcg
60.67 mg
7.47 g
8.11 g
46.54 g
0.4 mg
1410.3 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.
