Cheesy Potato Soup

By Reen

Ingredients

• Soup
• 1 tablespoon butter
• 1 cup chopped onion
• 2 1/2 tablespoons all-purpose flour
• 3 cups chopped red potato (about 1 pound)
• 1 1/4 cups 1% low-fat milk
• 3/4 cup fat-free, lower-sodium chicken broth
• 1/2 cup water
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1/8 teaspoon ground red pepper
• 2 tablespoons chopped green onions
• Sandwiches
• 1 tablespoon minced chives
• 2 tablespoons canola mayonnaise
• 1 teaspoon Dijon mustard
• 8 (1-ounce) Hawaiian rolls
• 4 ounces reduced-sodium thinly sliced ham (such as Boar's Head)

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Soup
Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Sandwiches
Preheat oven to 400°. Combine chives, mayonnaise, and Dijon mustard. Cut Hawaiian rolls in half horizontally, cutting to, but not through, other side. Place rolls, cut sides up, on a baking sheet; bake at 400° for 5 minutes or until golden. Spread cut sides evenly with mayonnaise mixture. Divide ham evenly among bottoms of rolls. Cover with roll tops; cut into individual rolls.