Cooking Wright

Roasted Garlic - Potato Soup


Total time: 15 minutes

2 cups fat free milk
1 1⁄2 cups water
1⁄2 (7.6 oz) package roasted garlic instant mashed potatoes
1 cup (4 oz) shredded reduced-fat sharp Cheddar cheese, divided
1⁄4 teaspoon freshly ground pepper


Combine milk and water in a large saucepan; bring to a boil. Remove from heat; add potatoes, and stir with a wire whisk until well blended. Add 3⁄4 cup cheese, stirring until cheese melts. Spoon evenly into 4 bowls; sprinkle evenly with remaining 1⁄4 cup cheese and pepper.

Yield: 4 (1-cup) servings.
Per Serving: Calories 219 (31% from fat) Fat 7.6g (sat 3.8g) Protein 14.5g Carbohydrate 25.2g Fiber 1.0g Cholesterol 22mg Sodium 609mg
Exchanges: 1 1⁄2 Starch, 1 High-Fat Meat

This is super easy and yummy. I use the box of instant garlic potatoes from Trader Joes and don’t bother with reduced fat cheese or fat-free milk (I use 1%).

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