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Creamy Potato & Cheese Soup

Get your cheesy potato fix with our Creamy Potato Cheese Soup recipe that puts two favorites in one bowl.
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  • 3 1/2 cups water
  • 2 Knorr® Reduced Sodium Chicken flavor Bouillon Cube(s), crumbled
  • 3/4 lb. potatoes
  • 1 medium white onion
  • 2 cloves garlic
  • 1 poblano pepper
  • 1 can (5 oz.) evaporated milk
  • 6 ounces Oaxaca or Asadero cheese or mozzarella, cubed

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Bring water and Knorr® Reduced Sodium Chicken flavor Bouillon 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. Cook poblano pepper over open flame about 5 minutes or until blackened, turning frequently. Wrap pepper in aluminum foil and let stand until cool. Peel, seed and roughly chop pepper.
  • 3 Process onion, pepper, 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.