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Potato and Cheddar Soup

Serves 8
Time 35 min
This comforting soup is great for busy weeknights. Look for bottled mirin, which is a sweet, Japanese rice wine used for cooking, on the grocery shelf next to other Asian ingredients.
Ingredients
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1/4 large red bell pepper, chopped
  • 3 large Russet potatoes, peeled and cut into small pieces
  • 1 cup low-fat milk
  • 1 tablespoon mirin
  • 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Paprika, to taste
  • 4 ounces sharp cheddar cheese, cubed
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Method

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, parsley, thyme, paprika and cheese.

Cook, stirring frequently, until cheese is melted. Serve immediately.

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.
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  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1/4 large red bell pepper, chopped
  • 3 large Russet potatoes, peeled and cut into small pieces
  • 1 cup low-fat milk
  • 1 tablespoon mirin
  • 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Paprika, to taste
  • 4 ounces sharp cheddar cheese, cubed
Shop with Prime

Exclusively for Prime members in select ZIP codes.