Potato and Cheddar Soup

Potato and Cheddar Soup

Serves 8

Look for bottled mirin, which is a sweet, Japanese rice wine used for cooking, on the grocery shelf next to other asian ingredients.

  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 1/4 large red bell pepper, chopped
  • 3 large baking potatoes, peeled and cut into small pieces
  • 4 cups water
  • 1 cup low-fat milk
  • 1 tablespoon mirin
  • 2 teaspoons dried parsley or 2 tablespoons fresh, chopped
  • 1/4 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Paprika, to taste
  • 4 ounces sharp cheddar cheese, cubed
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Melt butter in a large pot. Add onion and red pepper and cook, stirring frequently, about 1 minute. Add potatoes, salt and pepper and stir to coat. Add 2 cups water and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 20 minutes. Mash with a potato masher. Add 2 more cups water and the milk; bring back to a simmer. Add mirin, parlsey, thyme, paprika and cheese. Cook, stirring frequently, until cheese is melted. Serve immediately.

Nutritional Info: 
Per Serving:140 calories (60 from fat), 6g total fat, 4g saturated fat, 20mg cholesterol, 370mg sodium, 14g carbohydrate (1g dietary fiber, 2g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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