Potato cheese soup

Recipe Information

Ingredients

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 teaspoon cumin

• 2 pounds yellow potatoes

• 2 cups chicken stock or vegetable stock

• 2 cups water

• 1 cup milk

• 1 egg

• 6 ounces Monterey jack cheese, grated

• Salt to taste

• Pepper to taste

Directions

• In a large pot, melt 1 tablespoon of butter and 1 tablespoon of olive oil over low heat.

• Add the onion and garlic and sauté until the onions are soft.

• Add 1 cup of stock. Transfer the mixture to blender and puree until smooth. Set aside.

• Peel the potatoes and cut into 1-inch cubes. Add to the soup pot with 1 tablespoon butter. Sauté for 5 minutes.

• Add the onion puree, remaining stock, and water to the soup pot. Add salt and pepper to taste and simmer for 20 minutes.

• When the potatoes are cooked, mash them with a potato masher.

• In a small bowl, whisk the egg with the milk until thoroughly mixed. Add to the potato soup and stir.

• Add the grated cheese to the soup in small increments, mixing well. Add salt and pepper to taste.

Nutrition (per serving)

• Calories: 272 cal

• Total fat: 17g

• Cholesterol: 74mg

• Sodium: 564mg

• Carbohydrate: 18g

• Fiber: 2g

• Protein: 11g