Directions:
- Melt the butter or oil in a large pan. Add the onion and garlic. Cook until tender but not brown.
- Add the potatoes and thyme. Stir to coat well.
- Add the chicken broth. Cook gently for 20 min or until the potatoes are tender. Puree half the soup and return it to the pan.
- Stir in the milk and heat until it just comes to a boil.
- Add the cheese and stir until it melts.
- Add salt and pepper to taste.
- Serve garnished with chopped parsley and/or crumbled bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.06 Kcal (653 kJ) | ||
| Calories from fat | 61.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 8.58mg | 3% | |
| Sodium | 320.79mg | 13% | |
| Potassium | 397.43mg | 8% | |
| Total Carbs | 17.96g | 6% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 153.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 72.45 Kcal (303 kJ) | ||
| Calories from fat | 28.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 11% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 3% | |
| Sodium | 148.93mg | 13% | |
| Potassium | 184.51mg | 8% | |
| Total Carbs | 8.34g | 6% | |
| Sugars | 3g | 26% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 2.37g | 10% | |
| Vitamin C | 3.2mg | 12% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.3mg | 4% | |
| Calcium | 71.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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