|White Cheddar and Chive Potato Soup w/ Ham Sandwich|
Started off the morning with some Simply Potatoes Hash Browns and a couple of Jennie - O Turkey Sausage Breakfast Links and a cup of Bigelow Decaf Green Tea. 12 degrees this morning but little to no wind chill. Mostly sunny but more snow coming in Sunday. Ran an errand for Mom and stopped off and got my Saturday Night Lotto Tickets. I'll buy a couple every now and then and watch the Ohio Lottery Show on Saturday Evening. For dinner tonight a new recipe, (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich.
Came across the White Cheddar and Chive Potato Soup Recipe in an issue of Cooking Light. I love a good Thick Potato Soup. Actually Campbell's Chunky Baked Potato with Cheddar and Bacon Bits is my favorite Potato Soup. So when I came across this one it seemed like a winner, and it was!
|Start with Shallots and Garlic|
The recipe calls for; 1 tablespoon Extra Virgin Olive Oil, 1/3 cup chopped Shallots, 2 Garlic Cloves (minced), 2 tablespoons All-Purpose Flour, 3 1/2 cups chopped Yukon Gold Potatoes (about 1 pound), 1 3/4 cups 1% Low-Fat Milk, 1 1/2 cups Organic Vegetable Broth (such as Swanson), 3/8 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 2 ounces Sharp White Cheddar Cheese (shredded about 1/2 cup), 1/3 cup Fat-Free Sour Cream (divided), and 2 tablespoons minced fresh Chives.
|Boar's Head Smoked Honey Ham|
To go with the Soup I made a Ham and Swiss Sandwich. Using; Boar's Head Smoked Honey Ham, Sargento Ultra Thin Swiss Cheese, Kroger Brand Whole Grain Hamburger Buns, and topped with Kroger Private Selection Sweet Hot Stone Ground Mustard. (my favorite Mustard.) For a dessert/snack later Organic Whole Grain Tortilla Chips with Simple Truth Organic Black Bean and Corn Salsa.
White Cheddar and Chive Potato Soup
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.
Yield: Serves 4
1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.
2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.
Amount per serving
Calories: 263 Fat: 9.6g Saturated fat: 4.2g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.1g Protein: 11g Carbohydrate: 34g Fiber: 3g Cholesterol: 20mg Iron: 1mg Sodium: 562mg Calcium: 286mg